Take the big mixy jar. Add the below 3 things –

• Put in 3 chopped onions.
• Put in 10 chopped ‘green chillies’.
• Add ¼ bunch of mint leaves on top of it.

Tip: Add the mint leaves at the top – so that the contents will grind easily into a fine paste.

To boil Egg…. 
Place a pan on the small burner. Keep flame in HIGH.

• Add 1 litre of water to it.
• Put 1 tablespoon of iodized salt.
  Place 5 eggs in the water (to boil eggs).
• Keep the flame in HIGH for 5 minutes.
• After that turn the flame to LOW and let water boil for 10 minutes so that eggs get cooked well.
• After 10 minutes of coiling in low, off the flame.

Place another pan on the big burner. Keep flame in HIGH mode.

• Pour in 50 ml of oil (or 4 tablespoons of oil)
• Let the oil get hot.
• Once the oil boils, keep the flame in LOW.

Once oil boils, add the paste (mixture of onion, green chilli, mint leaves) that we grinded using our mixy.
Let the contents boil along with oil, in low flame for 5 minutes. Stir constantly and gently.
(We may use a little of water to remove the paste sticking in the jar and pour it into the pan).

After 5 minutes, in low flame, the water will drain. Now we need to add the below –

• ½ tablespoon – iodized salt.
• ½ tablespoon – cumin powder.
• ½ tablespoon – coriander powder.
• 1/4 tablespoon – garam masala.
• 1/4 tablespoon – turmeric powder.

Stir continuously to mix the contents in the pan.

• Add a little of coriander leaves.
• Add the chopped capsicum (half of 1 capsicum – chopped into smaller pieces). Capsicum gives good flavour to our gravy.
• Add 2 tablespoons of ginger garlic paste.

Stir all the contents well for just 15 seconds so that they mix and give out good flavorful smell.

• Add 100 ml of curd. (Curd gives the required thickness to our gravy.
  Also, the required sourness is derived from the curd that we add).
• Add 200 ml of pasteurized milk. Then start stirring well for 10 seconds.
• Close the pan with a lid.
• Turn the flame to LOW.
• Let the gravy boil for 10 minutes in low flame.

Take the boiled eggs out from the pan – remove the shells. Keep them aside.

Turn off the flame for the burner carrying gravy.
Open the lid and stir it gently for 5 seconds.
Then garnish it with little of coriander leaves.

Next, we need to place the boiled eggs inside the gravy. Just dip the egg deep into the gravy.
We can either cut the egg into 2 or 4 or keep it as such (depending on how we like to taste).

Thus, our Hyderabadi style egg curry is ready to be tasted – tastes good with chappathi and poori.