Heat 2 tbsp of oil in a pan, add in half tsp of mustard seeds and allow it to splutter,
Add in the sliced onion, green chillies, ginger, garlic, and curry leaves.
Add in 1 tsp salt. Mix well. Once the onions started to brown.
Reduce the flame and add in Kashmiri chilly powder, coriander powder, pepper power, turmeric powder and the garam masala powder.
Mix all the powders, so that the raw flavor diminishes and then add in the chopped tomatoes and mix well. Add in 1/3 cup of water and blend well.
Keep mixing on low flame.The tomatoes should be cooked and blended well. If you like egg roast to be dry, you can keep simmering in low flame until gravy is more dry.
Throw in some curry leaves and add in the eggs and stir so that the masala is nicely coated on the eggs. Serve hot.
