Then, add the onions and sauté until translucent. Add the grated
ginger and garlic and cook until its aromatic.
Add tomato paste, mashed tomatoes, salt and red chili powder and
cook until the oil separates from the gravy.
Whisk all of the 6 eggs in a bowl with water. You can add more
water if you want. The purpose of adding water is to break the gel like texture of the egg whites. This way it will easily be whisked into a grainy consistency that we are looking for in this recipe!
Now, add the whisked eggs and the green chilies to the gravy.
Turn the flame to high and use a spoon or whisk to constantly
stir the contents of the pan until the eggs are cooked and the oil is released.
Plate and garnish with some green onions.
Serve hot with Roti or naan, and if you like, you can add some