Fry the hard-boiled eggs in hot oil until it gets golden in colour.

In a blender, add onion, garlic, ginger, green chillies, salt and blend it to make a thick paste.

In a pan, add 1 tablespoon oil, add blended paste and saute until oil floats on the surface.

Add tomato paste in curry. (To make tomato paste, add 2 medium size tomatoes in a blender with 50 ml water and blend).

Saute again until the oil floats on the surface.

Now add beaten yoghurt to add more flavour to masala/gravy. Cook for about 3 to 4 minutes and stir until oil comes over the surface.

Then add salt and black pepper powder.

Add fried eggs.

Pour 100 ml of water.

Cover the pan for 15 minutes.

After 15 minutes, sprinkle garam masala powder and cover for 5 minutes to make it aromatic.

After 5 minutes, Anda Masala (“Egg Masala gravy”) is ready to serve.