Take a wok and put it on a high flame
Once hot, add the mustard oil and allow it to smoke
When the oil starts smoking, lower the flame to low and wait for a few seconds
Add the marinaded eggs and saute for a couple of minutes till the eggs are lightly browned on all sides. Keep aside
Do the same with the potatoes. Fry them till they are yellowish brown on all sides. Keep aside
To the remaining oil in the wok, add the whole spices mentioned under “Whole Spices for Dim Kosha”
Stir this for a minute. Add the cumin seeds
Once the cumin seeds start spluttering, add the sliced onions
Saute this until the onions turn golden brown
Add the ginger-garlic-red chilly paste prepared previously and cook till the raw flavors exist
Drop in the chopped tomatoes, turmeric powder, cumin and coriander powder
Continue stirring till the masala is nicely cooked. This is an important step. Once the masala in the wok starts to release oil, proceed to the next step
At this point, the gravy in the wok will resemble a mish-mash. Add water and bring it to a boil
Add salt, sugar and slit green chilies
Cover and allow to simmer for a couple of minutes
Check for seasonings and adjust if required
Add the fried eggs along with the potatoes (optional) and simmer for another 5-10 minutes
Put off the flame and allow this to rest for 10-15 minutes
Serve hot with rice, a wedge of lemon and raw onion sliced or cut into rings
