• 4 boiled eggs
  • 1 minced onion
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon ginger paste
  • 1/2 cup tomato juice
  • 1 tablespoon chopped green chillies
  • 3 tablespoon oil
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon gramsala powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/2 tablespoon gram flour
  • curry leaves
  • salt


1- In a saucepan over medium heat, toast the gram flouer (chickpea flour) until golden brown and set a side.

2- Sprinkle the peeled boiled eggs with salt, turmeric, and chili powder, then fry them in the oil over medium heat and transfer to a bowl.

3- In the same saucepan combine the cumin seeds, coriander seeds and curry leaves. Roast over medium heat until they start release their aroma.

4- Add the onion, stir until it’s golden brown.Combine the green chillies, garlic paste, ginger paste, and mix all together, then add the powder spices.

5- Add the tomato juice and reduce the heat to low, let simmer until the water evaporates.

6- Add the roasted gram flour, half cup of water, the eggs, a sprinkle of gram masala, chopped corinder leaves and salt. Cook over low heat until it’s done.

7- Place in a serving dish, garnished with chopped coriander leaves.



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