Firstly, boil 4 eggs on the side. Meantime, gather other ingredients.
Chop the tomatoes and onions into small pieces.
Chop the coriander leaves into smaller pieces and keep aside.
In a bowl vessel, add oil, mustard seeds and curry leaves on a medium flame.
Add the chopped onions and stir till it turns light brown.
Keep stirring on a medium flame.
Add the tomatoes and keep stirring till it all mixes up.
Add a little turmeric powder.
Add a little water and mix it up. Make sure to keep stirring to avoid it getting burnt at the bottom.
Keep it closed for a while but not for too long. This is to ensure that the tomatoes are mashed up along with the heat.
Next, we add ginger, garlic and masala powder in these quantities. These measurements are according to your taste buds, so you may change it if you want.
Add ginger paste.
Add garlic paste.
Add masala powder. This powder is a combination of Indian spices and red chilli powder.
Add the coriander leaves.
Mix it up and add salt to taste. Add little more than usual as we will be adding water later. After this, add little more water and let cook for 2-3 mins.
Meantime, take the boiled eggs and cut them into half.
Add water to the curry till you get a gravy like consistency.
Your tomato and egg curry is ready.
It's best served with ghee rice. Enjoy your meal,