Ingredients
| Onions | 6 |
| Saunf (Fennel seeds) | a few |
| Clove | 1 |
| Cardamom | 1 |
| Cinnamon | small piece |
| Bay leaf (Tez patta) | 1 |
| Oil | 4 tbsp |
| Turmeric powder | ½ tsp |
| Chillie powder | 2 tsp |
| Coriander powder | 2 tsp |
| Salt | to taste |
| Ginger garlic paste | 1 tbsp |
| Boiled eggs | 4-5 |
Method
Put oil in a vessel and add bay leaf to it. Cut 1 onion and add to the oil. Meanwhile, put the other onions in a jar along with fennel seeds, clove, cardamom and cinnamon. Once the onion turns golden brown add the mixture to it. Put the turmeric powder, chillie powder, coriander powder and salt to taste. Cook until oil floats above.
Boil eggs. In a separate vessel take some oil add fry the eggs till they turn golden brown. Add these to the curry.
Yummy egg curry is ready to be served with hot rice.
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