Use a food processor or mortar-pestle to grind the garlic, ginger, green chili and red chilies to form a rough paste like consistency.

Make around three to four small slits on the boiled eggs using a sharp knife. Rub the eggs with salt, ½ teaspoon of turmeric powder and ½ teaspoon of chili powder.

In a pan, heat 2 tablespoons of oil, drop the eggs and fry it slightly. The skin will mildly crisp up and turn slightly golden in color. This step is optional but by doing so, it adds a nice color to the boiled eggs and the eggs also get seasoned properly. Once done, take them off the pan and keep aside to be used later.

In the same pan, add 1-tablespoon oil and drop the sliced potatoes. Sprinkle little salt and stir. Cover the pan and let the potatoes cook for a few minutes, until the they are tender. Once fried, take it off the pan and keep it aside to be used later.

Now in the same pan, add the garlic, ginger and chili paste. Stir it for a couple of minutes. Add chopped onion, sprinkle salt and cook until it’s softened. Then add cumin powder, coriander powder and cook for a few more minutes. Add the chopped tomatoes, sugar and stir. Cook until the tomatoes are softened. Add dry mango powder or lemon juice. Taste for salt and add any, if required. Finally, add ½ cup water, drop the fried potatoes, boiled eggs and let it simmer for about 5 minutes.

Once done, taste for salt and finally, add the freshly chopped coriander. Give it a final stir and serve warm!