To start preparing the curry of spicy Haryana style eggs, prepare all the ingredients required for curry first.
In a pan, take a teaspoon of oil and sauté a bread until lightly golden. Keep aside for cooling.
In a heavy bottom AloneHeat the rest of the oil and add the chopped onions, the green chili pepper to the same. Fry up to golden brown in color.
Add a ginger-ginger paste and fry for 2 minutes. Add the tomato puree and fry until it is very well cooked and golden brown.
Add all dry spices including coriander powder, turmeric powder, red pepper apart from Garam Masala and mixes well.
Add 1.5 cups of hot water together with the peas, bring to the boil and let it cook on low heat for 10-12 minutes until the sauce seems cooked.
Add the bread and boiled eggs and cook over low heat for 2-3 minutes.
Add the chopped coriander leaves, Garam Masala, mix, turn off the gas and let it rest for 10 minutes so that it absorbs the flavors.
Serve the curry of spicy Haryana style eggs with integral wheat lachha paratha/ grate beetroot chilli paratha/ tawa paratha to prepare a good dinner/ lunch.
