Egg - 4
Onion - 1 chopped finely
Tomato paste - 1tablespoons
Tomato - 1 chopped finely
Mustard seeds - 1/4 teaspoon
Curry leaf - 1 stalk
Ginger garlic paste - 1 tablespoon
Chilli powder - 1/2 tablespoon
Coriander powder - 1 tablespoon 
Garam masala - 2 teaspoons
Coriander leaves chopped - 1 tablespoon
Salt - to taste
Water - as needed for gravy
Oil - as needed


Boil egg for 7 to 10 minutes then drain it under cold water for some time to cool it down,remove the shell and keep aside.Heat oil in a pan .Splutter mustard seeds .Add curry leaves.Add ginger garlic paste saute for 5 seconds.To this add onion and saute till golden brown.Add salt so that onion gets cooked faster.Add all masala powders ,saute till raw smell goes away.Add tomato paste along with the chopped tomatoes,mix well. Cover and cook for 2 minutes. Add required amount of water to this .Let it boil for 2 to 3 minutes or until gravy thickens to the consistency you want.Check for salt if needed add more. Lower the flame ,add boiled eggs to this and combine everything well .Cook this for 1 more minute .Remove from flame and garnish with chopped coriander leaves. 

I added tomato paste along with chopped tomato to increase the thickness of the curry. If tomato paste is not available you can add one chopped tomato to the recipe instead of the tomato paste.

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