Grind the mustard with 2 green chillies, a pinch of sugar, salt and little water.
To a kadai add mustard oil, to that add nigella seeds.
Add onion, after 1 minute is sauteing add chopped garlic and green chillies.
Add mustard paste and cook for 2 minutes.
Add yogurt and stir constantly to prevent it from curdling.
Add salt and sugar as required.
Add the eggs, turn off the flame and keep it covered.
Serve hot with white rice.
