Prep Time: 10 minutes Cooking time: 25 minutes 

Serves : 4 

Ingredients: 

• Fresh coriander 3 tbsp
• Garlic 15-18 cloves
• Green chillies 3-4nos.
• Ginger 1 inch
• Water 2 tbsp
• Boiled eggs 7-8 nos.
• Oil 1 tbsp • Cumin seeds (jeera) 1tsp
• Green chillies 1 no. (chopped)
• Salt to taste
• Red chilli powder a pinch
• Coriander leaves 1 tbsp
• Oil 1 tbsp
• Cumin seeds (jeera) 1 tsp
• Onions 1 cup (finely chopped)
• Tamarind pulp 2 tbsp
• Red chilli powder 2 tbsp
• Coriander powder 1 tbsp
• Garam masala 1 tsp
• Turmeric powder (haldi powder) ½ tsp
• Salt to taste
• Water 200 ml
• Fresh coriander leaves 1 tbsp 

Method: 

• In a blending jar add coriander leaves, garlic, ginger, green chilies, water and grind into a fine paste. 
• Cut the boiled eggs into two halves. 
• Heat oil on a tava, add cumin seeds and green chillies, add boiled eggs, salt, red chili powder and freshly chopped coriander leaves. Cook on both the sides for a minute. 
• Heat the oil on the same tava add cumin seeds and allow it to splutter, add onions and cook until they are translucent. 
• Add the garlic chilli paste and cook further until oil releases. 
• Add the tamarind pulp, powdered spices and salt to taste, cook for 1-2 minutes. *You can also add malvani, agri or kolhapuri masala instead of garam masala to elevate the flavor. 
• Add water to adjust the consistency of the masala and cook until oil is released. 
• Place the fried eggs over the masala and further cook it for 2-3 minutes. Finish it by adding some freshly chopped coriander leaves and fried garlic.
• Serve it hot with bhakri, roti or pav of your choice.