Heat oil in a pan and crackle mustard seeds.
Then add chopped garlic and onion; sauté till light brown.
Add the curry leaves, green chilli and then add the chopped tomatoes.
Saute on high heat for about 3-4 minutes and then lower the heat.
Add the spices along with salt.
If necessary, add water. (Sometimes, the tomatoes are ripe and juicy in which case extra water may not be required).
Cover the pan and simmer gently till the chutney consistency is reached.
Crack in one egg, remove from flame and mix in thoroughly to get a creamy consistency. (If you continue to cook, you end up with scrambled eggs)
Serve hot with idly, dosa…just about anything.