6 boiled eggs
1 onion, chopped
4-5 green chilies, chopped
2 sprigs curry leaves
1/2 cup tomato ketchup
1 tbsp chili powder
1 tbsp garam masala
2 tbsp tamarind
2 tbsp jaggery
Salt to taste
Lemon wedges & coriander leaves for garnishing

Egg Chaat

1. Boil jaggery and tamarind in little water for 5-10 minutes and sieve them to fine puree.
2. Cut each boiled egg into four pieces. Mix the eggs with all the remaining ingredients and tamarind puree.
3. Arrange with lemon wedges, coriander leaves and serve.