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Servings - 2 - 3

INGREDIENTS
Water - 800 milliliters
Eggs - 5
Cold water
Oil - 30 milliliters
Turmeric - 1/4 teaspoon
Oil - 30 milliliters
Mustard seeds - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 8 - 10
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 200 grams
Tomato - 235 grams
Turmeric - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Water - 100 milliliters

PREPARATION
1. Take a pan, add 800 milliliters water, 5 eggs and bring it to a boil.
2. Boil for 7 - 8 minutes on medium heat.
3. Remove it from heat and transfer this into a bowl filled with cold water.
4. Rest for 5 minutes.
5. Remove the egg shell and make cuts on it.
6. Heat 30 milliliters oil in a pan, add the boiled eggs and stir for 3 - 5 minutes or until it turns golden brown in color.
7. Add 1/4 teaspoon turmeric and mix it well.
8. Remove it from heat and keep aside.
9. Heat 30 milliliters oil in a skillet, add 1/2 teaspoon mustard seeds, 1 teaspoon fennel seeds, 8 - 10 curry leaves and stir for 1 - 2 minutes.
10. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir again.
11. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
12. Now, add 235 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon turmeric and stir well.
15. Add 1/4 teaspoon black pepper, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon garam masala and mix it well.
16. Then, add 100 milliliters water and mix it again.
17. Cook for 3 - 5 minutes on medium heat.
18. Now, add the cooked eggs and mix it well.
19. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Remove it from heat.
22. Serve

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