Step-by-Step Instructions

1. 1.Prepare the base for the masala

   Heat 2 tablespoons of oil in a pan. Add 1 chopped green chili and 200g of sliced onions. Sauté until the onions turn golden brown.

2. 2.Add aromatics and spices

   Add 1 sprig of curry leaves to the sautéed onions. Then, add the coarse paste of 4 large garlic cloves, a small piece of ginger, and 1/2 tsp fennel. Mix well and sauté for a minute until fragrant.

3. 3.Incorporate dry spices and tomato

   Add 1 tsp of salt and 1-2 tsp of red chili powder to the mixture. Stir well to combine. Pour in the puree of 1 to 1 1/2 small tomatoes. Cook the masala, stirring occasionally, until the oil separates from the mixture, indicating it's well cooked.

4. 4.Add eggs and finish the roast

   Carefully add 5 hard-boiled eggs (which have been scored with slits) to the masala. Gently toss and coat the eggs thoroughly with the spicy gravy. Add 1/2 tsp of black pepper powder and mix. Garnish with fresh cilantro before serving.