Boil the eggs, peel the shells, and keep them aside. Cut potatoes into cubes. Heat 3 tbsp oil in a pan and fry the eggs. Take out and keep aside. In the same oil fry the potato cubes and keep them aside.

Heat 2 tbsp oil in a pan over medium flame. Add cumin seeds and allow them to splutter. Once they start to splutter, add fennel seeds, curry leaves, and chopped onions. Fry them for a minute or so and then add green chilies, chopped tomatoes, and ginger-garlic paste.

Stir well and saute for 2 to 3 minutes. Now add turmeric powder, coriander powder, red chili powder, black pepper, and salt. Stir the ingredients well. Pour enough water and bring to a boil.

Next, add the eggs and stir gently. Simmer and bring to a gentle boil. Once the curry is ready, transfer it to a serving bowl and Serve hot with chapati or rice.