Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 5.Temper the Oil

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.