Egg Bhuna

Method

1. First, boil the eggs and peel them. Lightly score each egg a few times with a knife. Rub the eggs with a little turmeric and salt, then shallow-fry them in hot oil in a pan until golden.
2. In the same pan, using the remaining oil, add the chopped onions. When the onions soften, add the turmeric, chili powder, ginger paste, garlic paste, and salt. After 2–3 minutes, add a little water so the spices do not burn. Keep cooking until the masala is well fried. When it is nearly done, add the fried eggs. Just before taking the pan off the heat, add 2–3 green chilies cut into strips. Serve hot with plain white rice.