1: Boil the eggs, make slits, and fry them in ghee or oil with 1/2 tsp turmeric, salt, and red chili powder until slightly golden brown.
2: In a separate pan, heat oil and add onions, garlic paste, and salt.
3: Add the powdered spices, cooking with 3 tbsp of water if needed. Then, add tomatoes and tomato ketchup, cover, and cook until the oil separates.
4: Add the eggs, green chilies, and 1/4 cup of water (if needed).
5: Cook for another 5-6 minutes.
6: Serve with khichuri or rice.
