Preparation

1. Boil eggs in water.
2. Once done, peel the shell and keep aside
3. Heat oil in a sauce pan, add onion and ginger.
4. Sauté for 5-7 minutes until onion has softened .
5. Stir in turmeric, cumin, chilli powder, and curry powder.
6. Cook stirring for 1 minute, then add tomatoes and chopped coriander.
7. Cook for 4 minutes until the raw smell goes.
8. Reduce heat and stir in the yoghurt, 1 tbsp at a time.
9. Add salt and pepper to taste.
10. Cut the boiled eggs in half lengthwise.
11. Add to the curry sauce.
12. Carefully spoon sauce over until all the eggs are well coated.
13. Continue to cook over low heat for 5 minutes.
14. Remove from flame.
15. Serve hot with rice or chappatis