Step 1

In a grinder jar add coriander leaves, mint leaves, garlic cloves, ginger, salt, oil, tomato and grind it into a fine paste then place it aside.

Step 2

In a pan heat oil and add cumin seeds, let them crackle, now add chopped onion and saute until translucent.

Step 3

Then add prepared green paste, curd, coriander powder and saute until the oil starts separating.

Step 4

Now add water, sugar and bring it to a boil then add chopped coriander leaves, boiled eggs and continue cooking for another 2 minutes.

Step 5

Switch off the flames and serve hot then garnish with degi red chilli powder and coriander leaves.

Step 6

In pan heat oil then add cumin seeds, garlic, ginger and saute until nutty brown.

Step 7

Now add onion and saute until light brown then add degi red chilli powder, coriander powder, turmeric powder, asafoetida and continue cooking until fragrant.

Step 8

Add chopped tomato, tomato puree, salt and continue cooking until everything is properly cooked.

Step 9

Now add some water, fresh green chilli and stir it will then crack in the eggs and cover and cook to your liking.

Step 10

Remove the lid and pour the hot tempering on the eggs and serve hot.

Step 11

In a small pan, heat oil and add mustard seeds, dry red chillies and let them burn a little.