This is another version of the egg roast Ive posted earlier, but without the coconut cream.
Eggs: 6 boiled and quartered
Onion: 1 big chopped fine
Ginger: 1 tbsp chopped
Garlic: 1 tbsp chopped
Coriander Powder: 2 tbsp
Chilly Powder: 1 tbsp
Turmeric Powder: 1/4 tsp
Salt and oil: as required
Garam Masala: 1 tsp
Mustard seeds: 1 tsp
Boil the eggs and quarter it and keep aside
Heat oil in a kadai, splutter mustard and saute the onions, ginger and garlic till onions are browned.
Make a paste of the dry masalas with a tbsp or 2 of water and saute for 3 minutes on low flame.
Add the eggs and mix everything without breaking or separating the eggs. You can sprinkle a little water at this stage.
Adjust the salt and serve as an appetizer or with chappatis.