Heat oil, add onion and green chillies. Fry till onion becomes pink and soft.
Add haldi curry leaves and ginger garlic paste. Fry till the raw smell goes.
Add dhania powder, chilli powder and salt, cook for 2 mins.
Cut eggs into four pieces each and add them to the above curry. Mix gently and cook covered for 2 mins (do not mash the egg pieces).
Sprinkle chopped coriander leaves before removing from fire.
Serve with chappatti/poori/any rice preparation.
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.