1. Boil the eggs for 7 minutes. Remove the outer shells, cut in half and keep them aside.

2. Heat the oil in a pan. Add the cinnamon sticks, green chilies, onion, ginger paste and garlic paste.

3. Sauté 2 - 3 minutes till the onions turn their colour.

4. Add the tomato puree. Sauté for 2 - 3 minutes and stir to mix well.

5. Add the coriander powder, salt, turmeric powder, garam masala powder and vinegar.

6. Once the tomato puree is cooked, place the egg halves on top and cover it with the tomato gravy.

7. Continue to cook until the eggs absorb the spices.

8. Garnish with the coriander leaves. Serve hot with rice.