PREPARATION

1. Take a deep pan, add 1 litre water, 6 eggs and bring it to boil.
2. Boil for 10 - 15 minutes on medium heat.
3. Remove it from heat and transfer this into a bowl filled with cold water.
4. Remove it from water and peel the skin of eggs.
5. Cut it into half. Keep aside.
6. Heat 30 milliliters coconut oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 7 - 8 curry leaves, 1 tablespoon ginger garlic paste and stir for 2 - 3 minutes.
7. Then, add 250 grams onions, 1 tablespoon green chili and fry till translucent or until it turns golden brown in color.
8. Now, add 260 grams tomato and mix it well.
9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
10. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala and mix it well.
11. Then, add 200 milliliters water and mix it again.
12. Cook for 3 - 5 minutes on medium heat.
13. Now, add the boiled eggs and mix it well.
14. Add 2 tablespoons coriander and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat.
17. Serve hot.