Boil room temperature Eggs in a medium pot for 20 minutes with a pinch of salt to avoid cracking.
Drain the water. Add cold water. Peel the eggs & make 4 slits lengthwise.
Slice the onions thinly & Chop the Tomatoes finely.
Heat 2 tablespoons oil in a large nonstick pan.
Tip in the mustard seeds, cumin seeds, fenugreek seeds & fennel seeds. Let them crackle.
Sauté the curry leaves & sliced onions over medium heat until translucent.
Add the ginger & garlic paste and cook for a minute.
Add the chopped tomatoes. Cook until mushy and oil leaves the sides of the pan.
Add red chili powder, turmeric, coriander powder, black pepper powder & salt. Stir well.
Add half a glass of water and cook for 5 minutes.
Heat 1 tablespoon oil in a small nonstick pan over medium heat.
Add 1/2 teaspoon red chili powder & 1/2 teaspoon of turmeric powder. Stir well.
Add the boiled eggs and lightly fry for a minute. Keep turning.
Pour the fried eggs along with the oil over the gravy.
Serve hot with Roti/Parantha/Rice.
