Ingredients:

1. 4 boiled eggs
2. 3 small / medium onion, 1 finely chopped & 2 pureed
3. 2 big tomatoes, skin removed and pureed.
4. 2-3 inches cube ginger, finely chopped
5. 3 small heads of garlic, peeled and finely chopped
6. 2 teaspoons, cumin seeds
7. Olive oil for frying
8. Salt to taste
9. 1 teaspoon, turmeric powder
10. 1 teaspoon, red chilli powder
11. 1 teaspoon, coriander powder
12. 1 teaspoon, roasted cumin powder
13. 1 big green chilli, split lengthwise
14. Coriander leaves for Garnish

Recipe:

Add olive oil to a pan / kadhai, and let it heat, just before it fumes.

Add the cumin seeds and ginger garlic paste. Let it fry for a minute till it separates and gets lighter in color.

Add all the chopped onions, and fry till golden brown in color.

Next add the pureed onions and tomatoes till it turns almost brown in color.
Add all the spices and cook for another minute.

Now add tomato puree, and stir well until brown in color. Add 1/2 – 1 cup water to achieve a desired gravy consistency.

Finally add the boiled eggs and let it bubble.

Sprinkle chopped coriander leaves and serve with hot steamed rice.