- Duck Eggs – 3, boiled
- Green Peas – 1/2 cup
- Onion – 1, chopped
- Garlic Paste – 1 tsp
- Ginger Paste – 1 tsp
- Medium Tomato – 1, chopped finely
- Green chilies – 3
- Dry rosemary – 1 tbsp
- Dry parsley – 1 tsp
- Kashmiri chili powder- ½ tsp
- Turmeric powder – ½ tsp
- bay leaves – 2-3
- Salt and Sugar to taste
Cut slit to the eggs longitudinally, slit the green chilies at the mouth. Heat oil, put the bay leaves and the green chilies, fry a little. Put the chopped onion and the garlic paste.Fry well until the onion is translucent. Add half the ginger paste and stir.
Fry little and then add the eggs and stir well to fry well.
Add the tomato paste. Stir and sauté well. add turmeric and the Kashmiri chili powder.
Add the peas with a sprinkle of water, Cook for 2-3 min and when oil separates, add water.
Bring to a boil. add the remaining ginger, the dried rosemary and dried parsley. Adjust salt.
Cook for 5-6 min or so. Sprinkle 1/2 tsp of sugar. Adjust the seasonings. Serve with rice.