Heat oil and add chopped onions. Fry until they start to turn golden.

Add ginger and garlic paste and sauté for 2 minutes.

Add blended tomatoes, salt, red chili, turmeric, garam masala, coriander, cumin powder and baisan. Mix well, cover and allow to cook on low flame until the water evaporates.

Now add 1to 1.5 cups of water to thin out the gravy to your preference and bring to a boil.

Add peas and fenugreek, cover and allow to cook until the peas are fully cooked.

Meanwhile, put 4-5 slits on each egg as shown on the picture. Add 2 tsp of oil, ½ tsp turmeric powder and ½ tsp of chili powder on the eggs and mix.

Cook the eggs in a pan on low flame for 3-4 minutes. Take out and keep aside.

When the peas are cooked, add the eggs, green chilies, and fresh coriander, Mix and turn the flame off.

Serve with fresh roti.

Enjoy!