Instructions:

Heat 2 tbsps olive oil in a large saucepan. Mix all the ingredients called for 'coating' of egg slices in a shallow bowl. Add few egg slices in this mixture and coat on both sides. Place each coated egg slice in the hot oil (spacing them well) and cook on both sides till lightly browned. Remove onto a plate and keep aside. Repeat with the rest of the egg slices. In a heavy bottomed vessel, add the left over oil (after shallow frying) and heat. Add more oil if required. Add chopped onions and saute for 4 mts. Add ginger-garlic paste and saute for 3 mts. Add curry leaves and mix.Add red chili powder, turmeric powder, fennel seed powder, coriander powder and cumin powder and mix. Add the chopped tomatoes and fry for 4 mts or till oil separates. Add 1 1/2 cups of water and bring to a boil. Reduce flame and add the tamarind paste and fried egg slices and place lid. Cook on simmer for 8-10 mts.Add the garam masla powder and mix. Cook without lid till you achieve the desired gravy consistency.Turn off flame, remove into serving bowl. Garnish with fresh coriander leaves and serve with steamed rice, flavored rice or rotis.

Servings:  4
Prep Time:  30 min
Total Time:  30 min