PROCEDURE:
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1. TAKE 3 TBSP OIL IN A KADAI AND FRY EGGS.WE OBSERVE THE SKIN OF EGG GETS CRISPY. WHEN THE COLOUR OF THE EGGS TURNS TO GOLDEN BROWN, THEN TRANSFER TO A PLATE.
2. IN THAT SAME KADAI,ADD MUSTARD SEEDS,CHANNA DAL,SPLIT URAD DAL,CURRY LEAVES.
3. NOW ADD ONIONS AND CHILLIES AND FRY TILL ONIONS TURN TO BROWN COLOUR.
4. NOW ADD SALT,CHILLI POWDER,TURMERIC POWDER AND FRY FOR 5 MIN. 
5.NOW ADD FRIED EGGS AND FRY THE CURRY FOR 5 MORE MIN. 
6.SPRINKLE GARAM MASALA POWDER AND STIR THE CURRY ONCE BEFORE TRANSFERING THE CURRY TO SERVING BOWL.
 TASTY EGG CURRY READY.