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1: Soak the soya chunks in hot water for 10 mins.

2: Heat oil in another pan, add mustard seeds and let it splutter.

3: Add green chilli, curry leaves, tomato and saute for 2 mins. Add grated coconut and saute for a minute.

4: Once cool, add the above to a mixer grinder and grind it into a smooth paste by adding ¼ cup of water.

5: Drain the soya chunks using a strainer and squeeze out all the water from the soya chunks.

6: In a mixing bowl, add the drained soya chunks, turmeric powder, red chilli powder, salt, besan flour and mix well.

7: Heat oil in a pan, add the spice mixed soya chunks and shallow fry for 6 mins. Remove from the pan and keep it aside.

8: Heat oil in a Kadai, add cumin seeds, onion and saute till it gets translucent.

9: Add the ground masala paste and cook for 2 mins.

10: Add the eggs in the centre of the gravy and mix till the eggs get crumbled.

11: Add a pinch of turmeric powder, ½ tsp of salt and mix well.

12: Add fried soya chunks, 2 cups of water, cover and simmer for 5 mins.

13: Add black pepper powder, coriander leaves and mix.

14: Serve hot with chapati/roti/rice.