Cooking Method :
Place a non-stick pan over the stove and keep the flame on medium mode. Heat 2 tablespoons of cooking oil in the pan. When the oil heats up, add few curry leaves, chopped green chilies, minced ginger and chopped onions. Sauté until the onion are soft and the oil separates.
Now lets add the spices add a pinch of turmeric powder, fenugreek seeds, cumin seeds, coriander powder and red chilly powder, mix well. If the veggies turn dry, you may add water, also include a pinch of Garam masala and continue sautéing. Once the curry starts to boil add the quartered eggs along with salt and give a gentle mix.
Cook on low flame for 3-4 minutes once the curry starts to boil turn off the heat and garnish with coriander leaves. Quartered egg curry goes well with rotis or steamed rice and is a perfect side dish for all party occasions.