Boil 6 eggs, peel and keep them aside.

Add 1/2 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp chilli powder, and mix well.

Heat 1 tsp oil in a pan, add the eggs and cook for 2 to 3 minutes on a medium flame.

Once done, keep them aside.

In a wide pan, add 4 cardamoms, 3 cloves, 1 piece cinnamon, 2 tsp pepper, 1 tsp fennel seeds, 2 tsp coriander seeds, and 10 red chillies.

Roast on a medium flame for a couple of minutes and add let them cool down.

Add them to a mixer jar and grind smooth powder.

Heat 4 tsp of oil in a pan.

Add 1 tsp cumin seeds.

Add 1 chopped onion and saute.

Add 1 tsp ginger garlic paste, a few curry leaves, and 3 green chillies.

Cook until raw smell leaves.

Add 1/2 tsp turmeric powder, required salt, and 1 tsp chilli powder.

Add 1 chopped tomato, and cook until it becomes soft.

Add 3 tsp of ground masala.

Cook until oil separates, now add required water and mix.

Add 1 cup of thick curd.

Cook covered for 5 minutes.

Now add boiled eggs, cook covered for 2 minutes.

Now add chopped coriander leaves.

Turn off the flame and serve hot.