Boil the eggs in an open saucepan and leave aside to cool
Roast the chopped red onion in a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it turns light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders
Stir in the onion and tomato puree
Cook on a low flame for 2 minutes
Then add some water to make a gravy-like consistency and add the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes
Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice –to make the rice taste heavenly drop a blob of butter, and the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!