Heat 1 tbsp. oil in a pan and fry the potatoes till they turn slightly soft. Drain and keep aside.
Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the ginger, garlic, green chilies and asafoetida. Saute for a few seconds more.
Now add onion, curry leaves & salt. Fry on a medium flame till light brown.
Add all the powdered spices. Mix well.
Add the tomato puree. Give it a stir and add the fried potatoes.
Add 1/2 cup water and simmer, covered till the gravy turns slightly thick and the oil floats on the top.
Now break the eggs in a separate bowl one by one and slide them over the prepared gravy. Sprinkle some salt over the yolks. Cover & cook on a medium flame for 2-3 minutes or till the yolks are set.
Garnish with grated cheese, chili flakes and coriander leaves. Serve as a side dish with any form of rice or Indian bread.
