Chili Powder: 1/4th tsp
Turmeric Powder: 1/4 th tsp
Chicken Masala: 1 tbsp
Pepper Powder: 1/2 tsp (you need to add this to get the right color, but if it sounds too spicy reduce the amout here and avoid the chili powder)
Salt : as per taste
Oil- 2 tbsp (reduce the amount if its too much or if you are using a non stick wok)
Step 1: In a wok ( i use my iron wok for this) heat oil and add the mustard seeds and curry leaves. Once it splutters, add the onion and fry it (it should look light brown n' glazed).
Step 2: Add chili powder, turmeric powder, chicken masala and salt. Let the masala cook till the raw taste is gone.
Step 3: Add the pepper powder and salt at this stage. The curry will darken!
Step 4: Slice the boilded eggs into two and add it to the Masala. Let it stay on the fire for a minute or so and keep the eggs covered with this the masala.
I don't like having just Dal and Chapati, so i love to make this whenever i make Dal. Since i cook for just 2, the measurements here might seem a little less for you. If it does, just proportionately increase the measurements.