|Ground chili/Chili powder||2 Teaspoon|
|Water/Tomato juice||1⁄2 Cup (8 tbs)|
|Onions||4 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Oil||1⁄4 Cup (4 tbs)|
|Tomatoes/4 cups canned tomatoes||8 , peeled and cut into eights|
|Yogurt||1 Cup (16 tbs)|
Hard boil eggs, peel, leave whole.
With tip of paring knife, slit egg white from end to end around the whole egg, leaving 1/4 inch space between each slit to allow curry flavor to penetrate egg, taking care to keep the egg in one piece.
Combine chilies, turmeric, cumin, coriander, ginger, and water or tomato juice.
Saute onions and garlic in oil.
Add spice mixture and tomatoes, then simmer for one hour.
Salt to taste.
Remove from heat and add one cup of yogurt stirring until blended, and the eggs.
Heat together for about 30 minutes before serving, to allow flavors to penetrate eggs, but take care to keep the heat very low so that eggs do not toughen.