Achaari Egg Curry

Ingredients :
Boiled Egg 9 nos
Dried Red Chilli 5 nos
Fennel Seeds 3/4 tsp
Coriander Seeds 3/4 tsp
Mustard Seeds 1 tsp
Fenugreek Seeds 3/4 tsp
Cloves 5 nos
Bay Leaf 2 nos
Cooking Oil 3 tbsp
Onion Finely Chopped 2 nos
Ginger - Garlic Paste 2 tbsp
Tomato Finely Chopped 3 nos
Green Chillies Chopped 6 - 8 nos
Any Pickle Masala 1 tsp
Yogurt 1/2 cup
Turmeric Pwd 1/2 tsp
Red Chilli Pwd 1/2 tsp

Method:
1) Add the whole spices dried red chilli, fennel, coriander, fenugreek, cloves, bay leaf & 1/2 tsp mustard seeds to grinder and geind to a coarse powder.
2) Peel the boiled eggs and make a cross cut but be careful not to cut egg all the way. Make cross slits on all the eggs.
3) Very carefully take one egg and fill in the masala powder inside and then roll over the egg in the powdered masala. Keep aside. Repeat for all eggs.
4) Heat 1 tbsp oil in a pan on medium flame and add the prepared eggs one by one. Fry them on all the sides for abt 5 minutes, being careful the powdered masala does not come out of the eggs. Remove all eggs and keep aside.
5) Now heat the remaining oil and add remaining mustard seeds. Add chopped onions and fry till little brown in color.
6) Add ginger-garlic paste and fry until the raw smell goes away. Add chopped tomatoes, green chilli and salt and let it cook till tomatoes are soft and smashed.
7) Now add the pickle masala and balance dry spices powder for achaari flavour. Add red chilli and turmeric powder and mix everything well and let it cook for 5 minutes.
8) Add yoghurt and mix well. After a minute or 2 add 2 cups of water and cover and let masala cook for 20 minutes on slow gas.
9) Remove cover add prepared egg and mix well slowly and cover and let it cook for 5 minutes. Now Achaari Egg Curry is ready to be served with hot naans / lacha paratha ....