Take 3 eggs broke in a bowl add a little salt whisk well. Grease a mould and pour the egg mixture into the mould. Take a heavy bottom vessel to add 1cup of water. place a stand in it and boil it. then place the mould on the stand cover the vessel and cook the egg on a medium flame for 10 minutes or until it cooked well.

Meanwhile, the egg has cooked, take roughly chopped onion, tomatoes, ginger, and garlic. put all these in a grinding jar. Grind them to make a smooth paste.

When the egg has cooked perfectly Remove the mold from the water demould the steamed egg and cut it into pieces. Heat oil in a kadhai add cumin seeds, Bay leaf and asafoetida saute a few seconds then add chopped green chilies. saute one minute.

Add powder spices and cook for 2 minutes then add onion tomato paste and some water, stir and cook until the spices cooked well when the oil has separated Add chopped spinach and mix well.

Cover and cook for 7-8 minutes on medium flame, open the spinach released oil, and reduced in quantity. Turn the flame high cooked well when water evaporates add egg pieces and mix gently. Cover and cook on simmer for 3-4 minutes. Turn off the flame. Serve the curry with roti or rice.