|big onion||3 no|
|green chilly||2 no|
|coconut oil||1 tablespoon|
|chili powder||1 teaspoon|
|curry leaf||1 stake|
|dry chilly||1 no|
Boil 125 ml water with 1/2 tablespoon salt and add the eggs.
Cook over low flame for 4 minutes.
Drop the eggs in cold water for a while and remove the shell.
Make few cuts on the egg with a knife and keep aside.
Cut the onions and tomatoes.
Heat the oil, pop the mustard, add dry chilly and fry for a minute.
Add curry leaves and chopped onion and stir for 3 minutes.
Add tomatoes and continue frying for 5 minutes.
Add chili powder, salt and a tablespoon of water. Cook it for 3 minutes.
Add the eggs and cover it with lid. Cook for 5 minutes.