Ingredients:

6 – eggs, boiled & shelled
4 – brinjals, preferably long variety, cut vertically into thin slices
1 – onion, big or 2 medium (cut into thin slices)
3 – green chillies, slit vertically
a pinch – methi seeds
1 tsp – dhania powder
1/4 tsp – mustard seeds
1 tsp – split urad dal
1 1/2 tsp – red chilli powder
1/8 tsp – haldi
2 cloves – garlic
2 tsp – thick tamarind paste
1 tbsp – tomato puree or 1 medium tomato cut into pieces
10 – curry leaves
1 tbsp – oil
salt

Method:

1.Heat oil, add mustard seeds, methi seeds, urad dal and curry leaves.
2.Fry till the seeds splutter and dal changes colour.
3.Add chopped onion, green chilli and garlic flakes, fry till onion is soft.
4.Add brinjal pieces with some salt
5.Fry till they change colour and are partially cooked
6.Add haldi, chilli powder, dhania powder and tomato puree
7.Cook for 2 min.
8.Add tamarind paste, 50ml water and the remaining salt
9.Allow it to cook covered for 3 to 4 min .
10.Meanwhile, cut shelled eggs superficially and fry in a tsp of oil in a separate pan
11.Drop them in the boiling gravy and allow it to cook for another 2 min.
12.Sprinkle chopped coriander leaves and serve with hot plain rice.

Tip: If you want the gravy to be thick, mix 2 teaspoons of rice powder in a tablespoon of water and add to the gravy.