Step 1: Prepare and Fry Eggs

Take 6 boiled eggs, peel them, and cut each egg into two halves. Heat 1 teaspoon of oil in a pan on low flame. Add 1/4 teaspoon of salt, 1/2 teaspoon of red chili powder, and a little less than 1/4 teaspoon of turmeric powder. Mix well. Place the halved eggs into the pan, cut-side down, and fry until they turn golden brown on one side. Flip them over and fry until the other side is also golden brown. Once fried, turn off the stove and set the eggs aside.

Step 2: Prepare Green Paste

In a mixer grinder, add 6 green chilies, one handful of mint leaves, one handful of coriander leaves, 1/2 inch of ginger, one whole peeled garlic pod, 6-7 cashews, and 3 tablespoons of yogurt. Add a small amount of water and blend everything into a smooth, fine paste.

Step 3: Cook the Curry Base

Heat 4-5 tablespoons of oil in a separate pan. Once the oil is hot, add 1 teaspoon of cumin seeds. Add 2 finely chopped medium-sized onions and sauté until they turn light golden brown. Add 1 teaspoon of garam masala, salt to taste, and 1/2 teaspoon of coriander powder. Mix well. Immediately add 2 tablespoons of yogurt and mix quickly to prevent curdling. Continue to sauté until the spices are well combined and the oil starts to separate.

Step 4: Combine Green Paste and Cook

Add the prepared green paste to the pan with the sautéed onions and spices. Mix thoroughly. Add a little water to the mixer jar to rinse out any remaining paste and pour it into the curry. Mix well. Cover the pan with a lid and cook on a low to medium flame for 5 minutes, allowing the curry to simmer and the oil to separate.

Step 5: Add Eggs and Finish Curry

After 5 minutes, remove the lid. The curry should be bubbling and oil should have separated. Gently add the fried egg halves to the simmering curry. Carefully mix the eggs into the gravy, ensuring not to break them. Cover the pan again and cook for another 5 minutes on low to medium flame, allowing the eggs to absorb the flavors. Once done, turn off the stove. Garnish with a little chopped coriander leaves and 2 sliced green chilies. Serve hot.

• Keep the flame low when frying eggs with spices to prevent burning and splattering.

• Mix yogurt quickly into the hot pan to prevent curdling.

• Do not overmix the curry after adding the eggs to keep them intact.

• For a richer gravy, add a tablespoon of fresh cream at the end.

• Adjust the spice level by increasing or decreasing green chilies and red chili powder.