• Boil the eggs and shell. Prick the eggs with a toothpick.
  • Heat oil in a kadai or wok and fry the eggs for 2-3 mins on low heat till light brown.Remove and set aside.
  • Grate the onions and make a paste of the tomatoes. Slit the green chillies, cut the red chillies into two and rough chop the coriander leaves.
  • Dry roast the Kasuri Methi (Dry Fenugreek leaves) and then crush it once cooled.


Heat the same oil in which the eggs were fried and then add the cumin seeds.
Give a stir and once it splutters, add the slit green chillies and the dried red chillies.
Now add the grated onion and fry on medium heat for 2-3 mins.
Add the ginger garlic paste, mix and continue to fry on medium to low heat for another 10 mins.
Add the rough chopped coriander leaves, mix and fry for a minute.
Add all the spice powders, mix and add a splash of water.
Mix and fry on low heat for 2 mins.
Add the tomato puree (or paste), give a mix and add salt. Continue to cook on low heat for 4-5 mins till oil separates.
Now add 300 ml water, cover and cook on low heat for 8 mins till oil separates.
Add the fried eggs, give a mix and cook on low heat for around 3 mins. You can add little more water if required.
Lastly add the Kasuri Methi and simmer on low heat for 2 mins.
Serve with rice or roti.


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