• 6 – eggs
• 1.5 – Onion
• 4 – Green chillies
• 1 – Tomato
• 4 tbsp – grated Coconut
• 1 tbsp – Dhania powder
• 1/2 tbsp – Jeera powder
• 1 tbsp – ginger-garlic paste
• 1/2 tbsp – Garam Masala powder
• A pinch of Methi powder
• Little Tamarind (if desired)


  1. Soak tamarind in some water.
  2. Chop green chillies and one full onion and grind it to paste along with grated coconut.
  3. Cut the 1/2 onion and the tomato into small pieces.
  4. Boil the eggs and remove the shell.
  5. Temper the spices in a vessel and add ginger-garlic paste and sliced onions.
  6. When the onion turns golden brown, add sliced tomato.
  7. When the tomato is cooked, add the ground paste. Add required salt and cover the vessel with a lid.
  8. After ten minutes, add the juice of the soaked tamarind to the curry.
  9. Make some slits in the eggs and add them into the curry. Cover it and leave it for 10 minutes.
  10. Add dhania powder, jeera powder, methi powder and garam masala powder.
  11. Garnish with coriander leaves.
  12. Allow the curry to cook till the eggs absorb the flavour.

Recipe courtesy of Munesahwari