PREPARATION

1. Heat 700 milliliters water in a pan, add 7 eggs and boil for 5 - 10 minutes.

2. Remove it from water and peel the eggs.

3. Cut it into pieces.

4. Transfer them into a bowl and keep aside.

5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.

6. Add 1 teaspoon garlic paste, 2 teaspoons green chili and saute for 2 - 3 minutes.

7. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 170 grams tomato and saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1/2 teaspoon turmeric and stir well.

11. Add 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.

12. Now, add the boiled eggs in it and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Garnish with coriander.

15. Serve hot with bread.