Hard Boil 4 Eggs, peel the skin and slice into half carefully. Pan Fry the eggs in oil till golden brown on both sides. Add Turmeric powder, Kashmiri chili powder and salt while they fry on both sides. Do this on Low Heat as the eggs tend to burst if done on high heat. Keep them aside.
Make a Paste from Tomatoes, Ginger Garlic, Green chili and Coriander leaves.
Chop two Medium sized Onions as fine as you can. Using a chopper helps a lot. The Masala tastes better if the onions are fine chopped.
Add more oil in the same pan and fry the onions til golden brown.
Add the tomato paste and cook for few minutes on Low Heat.
Add the Spices, Sugar and Salt. Adding sugar helps to balance out the tanginess of the tomatoes and helps to bring out the flavor.
Once oil separates from the masala, pour some hot water. Place the fried eggs carefully on the gravy and cover cook on Low Heat for 5-10 Mins.
Garnish with chopped Coriander leaves.
Best Served with Roti/Paratha but goes well with Rice/Pulao too.
