Rub the eggs with little turmeric powder and salt and shallow fry them in heated oil. Once they are fried, remove from the oil and keep aside.

Heat oil again and add cinnamon and cumin seeds. Allow the seeds to splutter.

Add chopped onion and green chillies. Sautè until the onion turns light golden in colour.

Now, add cumin powder, turmeric powder, coriander powder, red chilli powder, ginger paste and garlic paste. Sprinkle a little water and stir for 1 minute in medium flame.

Add the chopped tomato and stir until the tomato gets blended.

Now, add the chopped spring onion and mix well with the spices.

Add a cup of warm water, cover the lid and cook for 10 minutes in low to medium flame.

Now, add the eggs and cover the lid again. Cook for another 5-10 minutes or until half of the water gets absorbed. Don’t add more water as the gravy should be on thicker side.