Halve the eggs and then cut into thin long slices.
Take a pan, heat oil. Add onions, saute till it turns pink.
Now add chopped tomato, turmeric, chilli powder, green chillies and saute for 2 mins.
Add salt and mix.
Remove half of the masala, gently place the egg slices on the masala in the pan and cover with the other half.
Garnish with coriander leaves. Cover the pan and simmer for 2 mins.
Switch off gas and keep it aside for 5 mins.
Then serve with pav.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.