PREPARATION

1. Boil 1 litre water in a pan, add 5 eggs and bring it to a boil.

2. Boil for 8 - 10 minutes.

3. Remove it from heat and allow it cool.

4. Now, transfer it to a mixing boil, add 1/4 teaspoon turmeric and mix it well to combine.

5. Then, heat 2 teaspoon oil in a pan, add boiled eggs and saute it for 2 - 3 minutes.

6. Heat 30 milliliters oil in a pan, add 3 pods green cardamom, 4 pods cloves, 1 black cardamom, 1 inch cinnamon stick, 1 bay leaf and saute 2 - 3 minutes.

7. Now, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili to saute it.

8. Add 250 grams onion paste and cook 5 - 7 minutes.

9. Now, add 260 grams tomato puree and cook 4 - 5 minutes.

10. Then, add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon cumin powder and mix it well.

11. Add 200 milliliters water and cook for another 2 minutes.

12. Now, add 250 milliliters coconut milk and mix it well.

13. Add eggs and cook 3 - 5 minutes.

14. Then, add 1 teaspoon dry fenugreek leaves and mix it well.

15. Garnish with coriander.

16. Serve.