Directions

• Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
• Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
• Chop the onions & the green chillies. Peel and crush the ginger and garlic.
• Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
• Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.
• Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
• Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
• Now add the crushed ginger and garlic and fry on low heat for 2 mins.
• Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
• Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
• Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
• Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
• Take the fried eggs, make 2 cuts on each and add into the gravy.
• Add 50 ml water and cover & cook on low heat for 3 mins.
• Serve with rice or roti.