Cook five eggs, peel them, and cut a slit in the middle.

In a skillet, combine 1 tsp of pepper, 1/2 tsp each of fennel, cumin, and 2 tsp coriander seeds.

Fry them till aromatic while keeping the heat at medium.

Fry 6 dried chilies in addition.

Cool down thoroughly after finishing.

They can be finely ground by adding them to a mixer jar.

In a large pan, add 3 tsp of frying oil.

Add a sizable, finely diced onion to the heated oil.

Add 1 tsp of ginger and garlic paste after the onions have been lightly cooked.

Add the chopped coriander leaves after the ginger and garlic's raw aroma has subsided.

After that, grind one tomato and stir it into the mixture.

To that, add 2 tsp of powdered masala powder.

After that, combine 1 tsp of red chili powder, 1/2 tsp of chili powder, 1/4 tsp of turmeric powder, and the necessary amount of salt.

Boil it after adding a little water.

Add the prepared eggs and cook on low heat for 5 minutes when the oil begins to separate from the sides.

Add a few leaves of coriander.

Yummy egg masala is ready.