Step 1: Prepare the Eggs

Take 8 boiled eggs. Make 2-3 deep slits on each egg using a knife. This helps the spices penetrate and prevents the eggs from bursting during frying.

Step 2: Season the Eggs

Add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and 1/4 teaspoon salt to the slit eggs. Mix well to ensure the eggs are evenly coated with the spices.

Step 3: Prepare Masala Paste

Gather ingredients for the masala paste: 1 whole bulb of peeled garlic, a 2-inch piece of ginger, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 4-5 green chilies, 1 sliced onion, and 1 medium tomato. Blend all these ingredients into a fine paste.

Step 4: Fry the Eggs

Heat 4-5 tablespoons of mustard oil in a kadai (wok) over medium heat. Once the oil is hot, carefully add the seasoned eggs, frying them in batches (4 at a time). Fry until they turn golden brown on all sides, about 2-3 minutes per batch. Remove the fried eggs and set aside.

Step 5: Temper the Oil

In the same oil, add 1 teaspoon of cumin seeds. Let them splutter for about 30 seconds.

Step 6: Sauté Onions

Add the remaining sliced onion to the oil. Sauté until the onions turn golden brown, stirring occasionally, which should take about 3-4 minutes.

Step 7: Cook the Masala

Add the blended masala paste to the fried onions. Stir well. Then add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon salt (adjust to taste). Mix thoroughly. Cover the kadai and cook the masala over low-medium heat for 3-4 minutes until the raw smell of ginger and garlic disappears.

Step 8: Add Meat Masala

Uncover and add 1 tablespoon of meat masala powder to the cooking masala. Mix well. Cover again and continue to cook for another 6-7 minutes, stirring occasionally, until the oil separates from the masala and it turns a rich, deep color.

Step 9: Add Eggs and Water

Add the fried eggs to the cooked masala. Gently mix to coat the eggs with the gravy. Pour in 1 cup of water for the gravy. Stir to combine.

Step 10: Simmer the Curry

Cover the kadai and let the curry simmer for 1-2 minutes until the gravy thickens to your desired consistency and the flavors meld together.

Step 11: Garnish and Serve

Once the curry is ready, turn off the heat. Garnish generously with freshly chopped coriander leaves. Serve hot with rice, roti, or paratha.

• Make slits in the boiled eggs before frying to prevent them from bursting and to allow spices to penetrate for better flavor.

• Fry the onions until golden brown for a rich color and sweet base for the gravy.

• Slow cook the masala until oil separates to ensure all spices are well cooked and the gravy is flavorful.

• Add boiled and fried potato cubes along with the eggs for a heartier curry.

• Adjust the amount of green chilies and red chili powder to suit your preferred spice level.

• For a richer gravy, you can add a tablespoon of cashew paste or cream towards the end of cooking.