Grind together onion, ginger, garlic and half a tomato.
Cook eggs, peel skin and set aside.
Pressure cook potatoes, peel, cube and set aside.
In a pan, heat oil and add the spices.
Add the ground paste and fry for a few minutes on low flame until all the water content evaporates.
Add the chopped toato and cover and cook for a few minutes until mushy.
Add red chilly, coriander, turmeric and salt.
Add enough water to make the gravy.
Add the cubed potatoes and eggs and cover and cook on low flame for five minutes.
Serve it hot with rice or roti.