• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 4 eggs (hardboiled and peeled)
  • 4 tbsp oil
  • 2 tsp black mustard seeds
  • 2 large onions, finely sliced
  • 3-4, cloves garlic, sliced
  • 4-5cm fresh ginger root, chopped
  • 4 green chillies, halved lengthways
  • 2 tsp turmeric
  • 2 tsp cumin seeds
  • 3 tbsp desiccated coconut
  • salt and freshly ground black pepper to taste
  • 4, chopped tomatoes or 400g canned, chopped tomatoes
  • 250ml yoghurt
  • coriander leaves


  1. Heat the oil in a frying pan. Add mustard seeds. When they start to pop, lower the heat slightly. Add onion and fry until soft and golden.
  2. Add garlic, ginger, chillies, turmeric, cumin, coconut, salt and pepper. Fry for a couple of minutes until fragrant. Add in the tomatoes and whole eggs.
  3. Stir gently until heated through. Remove from the heat.
  4. Mix in the yoghurt. Cover and leave to stand for 2 minutes.
  5. Sprinkle with coriander leaves. Serve at once.

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