1) Boil 4 eggs in boiling water for about 10 minutes.

2) Heat 2 tablespoons canola oil in a deep pan over medium heat.

3) Add the chopped onions and fry until golden. Take off the heat.

4) Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.

5) Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat.

6) Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.

7) Add 2 cups of water bring to a boil on a medium flame.

8) Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water

9) Garnish with coriander leaves.

10) Serve hot with rice or flatbread.