1. Boil the eggs and shell them.
2. In a pan heat the oil and saute the onions till brown.
3. Add the ginger and garlic paste and saute for a few minutes.
4. Add the chopped tomatoes, chilli powder, coriander powder, spice powder/garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp.
5. Add about half cup of water and bring to a boil.
6. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes.
7. Garnish with chopped coriander leaves.
8. Serve with rice or bread.

Recipe courtesy: Anglo-Indian Recipes