Hard-boil some eggs. Peel them and put slits on them all around (without cutting through). Meanwhile heat a little oil and sauté onions and tomatoes with salt, turmeric, coriander and cumin powders, and some garam masala. Take off the heat and grind to a pulp. Heat a little more oil; add dried red chillies and ginger garlic paste, and then the boiled eggs. Fry them a little before drowning them in that ground pulp. Garnish with chopped coriander and serve with hot parathas!
