Ingredients:
- 1 kg - Tomatoes, chopped medium size
- 5- 6 - eggs
- 1 tbsp - Mustard oil
- 1 tsp - Cumin seeds, Salt, Turmeric, Garam Masala, Black Pepper each
- 1.5 tsp - Red Chilli powder
- 2-3 - Green Chillies, chopped small
- 7-8 Garlic pods, crushed and minced
Method:
- Hard boil the eggs with a pinch of salt in water.
- Salt prevents eggs from cracking and make them easy to peel off.
- Heat oil in a pan.
- Add cumin seeds and splutter.
- Add all tomatoes and green chillies.
- Cook it covered on a medium flame for about 7-8 minutes.
- By this time the eggs would get boiled properly.
- Take them out, peel them and poke them with a fork several times.
- Be careful not to break the egg, keep it aside.
- Add garlic and spices to the tomato mixture.
- Combine well and keep cooking it covered for another 4-5 minutes.
- Now add eggs into the sauce and fold them well.
- The sauce should go inside them.
- Cook for another 12-15 minutes, folding the eggs 3-4 times in between.
- Finally the sauce will be thick and rich and not runny.
- Turn off the flame and keep the dish covered for 5 minutes before serving.
- Eggs should absorb all the spices very well.
- Garnish with black pepper and garam masala.
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