PREPARATION

1. Heat 800 milliliters water in a pan, add 5 eggs in it.

2. Bring it to a boil.

3. Boil for 5 - 7 minutes.

4. Remove it from heat.

5. Remove the shells of the eggs.

6. Heat 1 1/2 tablespoons oil in a pan, add 1/2 teaspoon turmeric and stir well.

7. Add 1/2 teaspoon salt and stir again.

8. Now, add the boiled eggs and mix it well.

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

10. Heat 40 milliliters oil in a another pan, add 1 teaspoon green chili, 1 bay leaf, 2 dry red chili and stir for a minute.

11. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

12. Then, add 180 grams onions and fry till translucent.

13. Now, add 250 grams tomato puree and mix it well.

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

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

16. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

17. Then, add 320 milliliters water and stir well.

18. Bring it to a boil.

19. Add 1 teaspoon dry fenugreek and mix it well.

20. Now, add the cooked eggs and give it a nice stir.

21. Cook for 5 - 7 minutes on low heat.

22. Garnish with coriander.

23. Serve hot wit roti or naan.