Spread the par boiled noodles on a kitchen towel &keep aside for 20mins

Transfer the noodles into a bowl or plate, add the cornflour and salt and toss gently.

Place the noodles in a strainer to make a basket along the mash of the strainer.

Heat the oil in a deep non-stick pan, hold the strainer with the noodles in the hot oil.

Keep pouring the oil all over the noodles evenly and deep fry till it turns golden brown in colour from all the sides.

Remove the basket carefully from the strainer and place on an absorbent paper.

Now in a frying pan, heat the veg oil, add chopped onion and ginger garlic paste, stir it.

Add tomato puree and mashed potato and fry it until it cooked.

Add salt, turmeric powder and chilli powder and mix well.

Add the boiled eggs and put 1cup water in it.

After boiling the water the curry fry get thick and it's ready.

Now gently placed the eggs into the noodles basket.

It's ready for serve.