PREPARATION

1. Take a pan, add 500 milliliters water, 2 tablespoons vinegar, 6 eggs and bring it to a boil.

2. Boil for about 10 minutes.

3. Remove it from heat and allow it cool.

4. Remove the shell of the eggs and cut it into half.

5. Heat 1 tablespoon oil in a skillet, add the boiled eggs and cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.

6. Remove it from heat and keep aside.

7. Take a pan, add 2 tablespoons coriander seeds, 2 dry red chilli and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.

8. Transfer this into a blender, add 20 grams mint, 40 grams coriander and bend it into a smooth paste.

9. Heat 2 tablespoons oil in a skillet, add 3 pods cloves, 2 pods cardamom, 1 inch cinnamon stick, 1 bay leaf, 1 teaspoon cumin and stir well.

10. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.

11. Transfer this into a blender, add 2 tablespoons curd and blend it into a smooth paste.

12. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic and stir well.

13. Then, add the blended onion paste and mix it well.

14. Add 1 tablespoon green chili and stir well.

15. Now, add the blended mint coriander mixture and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Add 1 1/2 teaspoons salt, teaspoon red chili, 1 teaspoon garam masala and mix it well.

18. Add 300 milliliters water and stir well.

19. Bring it a boil.

20. Then, add 30 grams fresh cream and mix it well.

21. Now, add the cooked eggs in it and mix it well.

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

23. Garnish with grated egg whites and coriander.

24. Serve hot with roti.