(serves 2)
| Boiled eggs | 4 pc |
| Tomatoes chopped | 2 pc |
| Onions | 1 cup |
| Ginger garlic paste | 1 tbsp |
| Turmeric | ½ tsp |
| Green chilli | 2pc |
| Whole spices | Cardamom 1pc, clove 2pc, peppercorn 3-4pc |
| Cooking oil as per choice | 2 tbsp |
| Salt | 1 tsp |
| Turmeric | ½ tsp |
| Red chilli powder | ½ tsp |
| Coriander powder | ½ tsp |
| Curry powder | 1 ½ tsp |
Procedure
In a kadhai heat oil, add whole spices and roast for 1 minutes, add in onion & ginger garlic paste. Cook for 3-4 minutes.
Add tomato and saute for 3 minutes. Add the masalas, chopped chilli and curry powder, and cook for 2-3 minutes more. Cool everything down and then churn to form a fine paste.
Now add this back into the kadhai and cook for a few minutes until it leaves the oil. Add some water to adjust the consistency.
Finally add in the boiled eggs. Close the lid and cook for 5-6 minutes. Garnish with coriander and it's ready to serve.