Egg masala

INGREDIENTS
4 hard-boiled eggs (pierce with a fork randomly)
¾ cup of room temperature yogurt (curd) (use more if you need more gravy, do not use sour one)
¾ tsp. Red chili powder (adjust to your tolerance levels)
¾ tsp. garam masala and spice powder
1 sprig curry leaves or mint leaves
1 green chilies slit (optional)
¼ tsp mustard (optional)
¼ tsp cumin
few pepper corns coarsely crushed or pepper powder
generous pinch of turmeric
½ tsp kasuri methi (optional)
1 ½ tbsp. oil
¾ tsp ginger garlic paste or coarsely crushed

METHOD
Heat a heavy bottom pan with 1 tbsp oil, fry the eggs till golden, set these aside.
In the same pan, add the rest of the oil, add mustard, cumin, curry leaves & green chili.
When they begin to splutter, add pepper corn, ginger garlic paste and sauté till you get an aroma. Takes around a min.
Pour the yogurt, add turmeric, red chili powder & garam masala. On a low flame, cook till the yogurt thickens and begins to leave the sides. Takes around 3 to 4 mins. Keep stirring, else the yogurt will be burnt.
Add kasuri methi, eggs and boil for another 1 to 2 mins. Off the heat.
Serve egg masala with jeera rice, roti, paratha or rice.