For the egg paniyaram

1. Take a bowl and add in the eggs, salt, pepper and water. Mix well with a whisk to combine.
2. Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of oil into each mold. Drop the egg batter to fill the mold. Cook for half a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides. Set aside.

For the curry

1. Make a masala paste with the ingredients listed under masala paste. Grind to a smooth paste. Set aside.
2. Heat sesame oil in a pan and add in the cumin seeds and curry leaves. Let the seeds crackle.
3. Add in the chopped onions and saute till the onions are soft and starting to brown.
4. Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder and coriander powder. Also add in the salt.
5. Add in a few teaspoons of water and cook till the masalas are fully cooked and the tomatoes are mushy. Add in the masala paste.
6. Add in two cups water to the gravy.
7. Simmer the gravy for 20 minutes on a low flame with the gravy covered with a lid.
8. Switch off the flame and add in the lemon juice, coriander leaves, fresh curry leaves and the cooked egg paniyarams.
9. Mix well and let the gravy rest for 10 minutes so the egg paniyarams can absorb the flavors of the gravy. I do not cook the gravy after adding the paniyarams as the eggs can become hard.
10. Serve the egg paniyaram with dosa or chapati.