6-8 Eggs - Hard boiled eggs
Water to boil
4-5 Onions
1 tablespoon Garlic Paste
1 tablespoon Ginger Paste
1/2 Tin Canned Tomatoes
1 tablespoon Condensed Tomato Paste
1 tablespoon Kashmiri Degi Mirch
1 tablespoon Chaat Masala
1 tablespoon Mango Powder - Amchoor
1 Handful Coriander Leaves - chopped
Salt to taste
2 tablespoon Cumin Seeds
2 tablespoon Corinder Seeds - crushed
1 tablespoon Chilli Flakes
2-3 Black Peppercorns
2-3 Cloves
1 Cup Oil
METHOD
1. Finely chop the onions and tomatoes
2. Heat oil in a wide based pan
3. Add the onions, ginger and garlic paste and cook for 5-7 minutes
4. Add all the dry spices and mix well
5. Next add the tomato paste and chopped tomatoes
6. Cook till oil separates
7. Remove the shell from the eggs
8. Add the eggs to the masala and mix with light hands
9. Lower heat and simmer - you can add 1/2 cup water but not too much as we want a thick masala and not a runny sauce
10. Simmer for 5-10 minutes
11. Add coriander saving a bit to garnish and mix well
12. Cut lengthways, Remove to serving dish, top with remaining coriander
13. Serve immediately
