Boil and peel the eggs. Score a small "X" on the top of each egg with a knife. Smear a bit of turmeric powder, salt and a little chilli powder on this and keep aside. Fry the chopped onion in a tsp of oil till it turns brown at the edges. Let this cool and grind to a smooth paste. Heat the oil.

Put the 4 tbsp of oil in a wok and fry the eggs till they turn reddish orange and the skin starts crinkling. Remove and keep aside. Fry the potatoes in the same oil till they take on a light golden colour. Remove and keep aside.

Put the paanch-phoron masala into the remaining oil in the wok, and when it gives off an aroma (in a few seconds), add the onion paste and fry for a minute. Add the tomato purxe9e, grated ginger, garlic paste, and slit green chillies and a little salt and fry this masala on medium heat, till you see the oil separating from it.

Now add the cumin powder, turmeric and Kashmiri chilli powders. Sprinkle a little water and keep frying the masala on low to medium heat until the raw smell of the spices disappears and the masala turns a deep red in colour. While it is cooking, if the masala seems to be drying out (it will then burn), sprinkle some more water as needed and cook.

Add the potatoes and stir to coat them well with the masala. Add a cup of warm water, increase the heat and let it come to a boil. Add more salt as needed and then turn down the heat so the gravy simmers. Once the potatoes are done, add the eggs, sugar and garam masala. Let the gravy simmer and the oil will float on the top.

Take the curry off the heat and serve with rice or rotis.