Start off with 4 Eggs. Well of course you can do with more or less but 4 is the number in my home, an egg per head.

Now boil the eggs. I could have told you how but Alton Brown does a better job of it. I have often boiled eggs for more than 10 minutes and nothing has happened. But same might not hold for you.

After you have peeled the eggs do not eat them. I know it is hard to resist a warm boiled egg with salt and pepper but we will do that tomorrow.

Score the tip of the eggs with a knife and rub the eggs with pinch of turmeric powder, red chilli powder and salt. I usually skip the chilli powder at this point.

Heat about 3 tbsp Mustard oil in a Kadhai/saucier.

When the oil is hot hot, gently put in the boiled eggs and fry them until their skin is red and crinkly, like a man who has been shut in the sauna for too long. If you are like me and want your eggs to be soft, don't fry them that hard.Take out the eggs in a separate plate and concentrate now on the gravy part.

Add some more oil to the Kadhai if needed.

Temper the hot oil with 2 Tej Pata/Bay Leaf 1/2 tsp of PaanchPhoron Note: Sometimes I use 1/2 tsp of Cumin seeds instead of Paanch phoron

When the spices sizzle add 1 medium sized onion chopped in small pieces 4 green chilli slit through the center Note: Instead of chopped onion, you can use onion paste. To make onion paste fry the onion until soft and then make a paste.

Sprinkle about 1/2 tsp of sugar and fry the onion until the onion is soft and turning brown on the edges while is translucent at the center

Now add 1/4 tsp garlic paste 1" ginger grated 1/2 tsp of red chilli powder a pinch of Turmeric powder

Sprinkle little water and saute for a couple of minutes

Next is a very important thing that is simple but makes the result great. Add about 1 heaped tbsp of Tomato paste. If you don't have that, don't fret. Just add same amount of Tomato Ketchup

After sauteing for a minute, add 1 small sized ripe tomato chopped. Fry till the tomato is all mushed up and cooked. There should not be any raw smell and you will see oil seeping out of the edges

Now add about 1 tsp of Bhaja Masla and fry for a minute

Add about 3/4th cup of warm water, salt to taste and let the gravy simmer to a boil.

When the gravy starts boiling, add the eggs. Reduce heat and let the gravy simmer until it is thick with a slick layer of oil floating on top.Taste and adjust for spices.