Marinate the eggs with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Grind the poppy seeds and 1 green chili to a fine paste by adding some water.
Heat oil in a kadai / pan and temper with nigella seeds. Saute for a few seconds. Add the chopped onions and fry till light brown.
Then add the ground paste, salt, turmeric powder and remaining green chilies (slit). Saute on a medium flame for some time.
Add 1 cup water and simmer, covered till the gravy is slightly thick. Add the raw mustard oil and give it a stir.
Pour the gravy in a serving dish and arrange the fried eggs over it. Sprinkle some chopped coriander leaves.
Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapatti.
