Ingredients
8 eggs
1 tsp red chili pwd
1/2 tsp turmeric
1 tsp dhania(coriander) pwd
1 tsp cumin powder
1 medium onion sliced
1/4 cup finely chopped coriander leaves
1 tablespoon curd (yoghurt)
1 tsp kasoori methi 
1/2 tsp garam masala
Salt to taste
2 tbsp cooking oil/ghee(clarified butter)

Blend to a smooth paste:
1 small onion
A medium piece ginger
4-5 clovettes garlic
1 tablespoon curd
1 small stick cinnamon
1 cloves
2 cardammoms

Blend to a smooth paste:
2 small tomatoes
1 tablespoon cashewnuts

Method
Hard boil the eggs, shell them and make slits on each egg 
with a thin knife.Set aside.
Heat the oil and fry the sliced onion.
When it starts turning brown, add the ground onion 
masala and fry till the oil starts leaving the sides of the mixture. 
This will take around 10 minutes.
Add the red chilli, turmeric , dhania and cumin powders 
and fry for half a minute.
Take it off the fire and add the eggs. Mix thoroughly 
till each egg is well coated with the masala.
Add the tomato paste, enough water for a gravy, curd, 
salt to taste and the coriander leaves.
Put it back on the fire and cook covered for about 3-4 
minutes.
Now add the garam masala and the kasoori methi and heat 
through.
Serve hot with phulkas or plain rice.