Firstly, add some water in a pot with a pinch of salt and transfer the eggs carefully. Bring the water to a boil on high heat and then let the eggs boil for 8-9 minutes on low heat.
While the eggs are boiling, finely chop 2 onions and thickly slice 1more. Chop 2 tomatoes and keep aside.
Heat oil in a wok/kadai and add the cumin seeds. Now add the finely chop onions. Sauté till they become light golden. Add the green chilies and tomatoes and cook till tomatoes are soft and the raw smell disappears. Add the turmeric and salt, mix well.
In the meanwhile take out the eggs from boiling water and cool them in cold water. Peel the eggs and cut them in round slices.
Add the sliced onion to the onion tomato masala, and cook for 2 minutes.
Finally add the boiled egg slices and green coriander. Toss well in the masala. Remove from heat and cover for 2-3 minutes for the flavors to develop.
Open and serve immediately with paratha or roti.
