4 large eggs, hard boiled
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 tbs cumin seed
1 tsp chilly powder
4 garlic cloves, finely chopped
1 tbs ginger, finely chopped
1 tsp coriander powder
2 tbs finely chopped cilantro, for garnish
salt to taste
pepper a pinch
Hard boil the eggs and peel off the shells.
In a deep pan or a wok, heat some oil and sauté the boiled eggs for a while. You need to brown them a little. Once done, keep them aside.
In the same pan, add some more oil (if required) and sauté ginger, garlic and cumin seeds for two minutes.
Add onions, season with some salt and pepper and cook till onions are translucent.
Now, add the tomatoes to it and cook for another few minutes.
Transfer the whole content to a food processor and blend it to a thick gravy.
In a wok add oil mustard seed let it crack then add blend masala add coriander pwd, chilly pwd. & cook it for some 2 minutes.
Add the boiled eggs to the gravy and pour 1 cup hot water. Then, let it cook for another couple of minutes.
Check for salt and if required, add some. (according to ur desire consistency)
Garnish with chopped cilantro and serve it hot with layered chapatti or any bread of your choice.