PREPARATION

1. Heat 2 tablespoons oil in a pan, add 1 egg and sprinkle 1/4 teaspoon salt, 1/4 teaspoon black pepper on it.

2. Cook for 2 - 3 minutes.

3. Remove it from heat and keep aside.

4. Heat 2 tablespoons butter in a pan, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili and saute for 2 - 3 minutes.

5. Add 80 grams onions and fry till translucent.

6. Then, add 70 grams tomato and saute till it turns soft and pulpy.

7. Now, add 1/4 teaspoon turmeric and stir well.

8. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/4 teaspoon black pepper, 1/2

teaspoon salt and mix it well.

9. Cook for 2 - 3 minutes.

10. Add 10 grams coriander and mix it well.

11. Then, add 50 milliliters water and stir well.

12. Mash the mixture with the help of a masher.

13. Take 3 boiled eggs and grate them in the pan.

14. Mix it well. Cook for 5 - 7 minutes.

15. Add 80 milliliters water and stir well.

16. Now, add the cooked egg on it and mix it well.

17. Cook for another 3 - 5 minutes.

18. Garnish with grated boiled eggs and coriander.

19. Serve hot with bread or roti.