1. Boil eggs in a pot alongwith plenty of water. 2. Once the eggs have boiled, remove the water and allow the eggs to cool completely. 3. Heat oil in a pot. 4. When its hot, add fennel seeds and bay leaf. 5. After 15 seconds, add ginger, garlic and the green chilli. 6. Saute until the raw smell of ginger and garlic is gone. 7. Add tomatoes and cook well until softened completely. 8. Mix in salt. 9. Now, very gently, add the halved boiled eggs. 10. Mix the eggs carefully to coat with the masala. 11. Garnish with corriander leaves and serve hot with chappatis (rotis/Indian flatbreads) or with bread or cooked long-grain Basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
