Take 6 boiled eggs and cut each into 4 pieces. (Pro tip: Remove the yellow part of egg. It ensures better frying without the yolks falling apart).

Now in a mixing bowl take ½ cup of corn flour, ½ cup of gram flour, ½ tsp of salt, ½ tsp of cumin powder, ½ tsp of black pepper powder, ½ tsp of chili flakes, 1 tsp of red chili powder and mix all together well. Then add water in it to required consistency and make a batter.

Now coat those egg pieces cut in step 1 nicely with this batter.

Fry it in enough oil till nice and crisp on a medium flame. (Pro tip: Don't crowd the kadai, or pieces turn soggy).

Check the doneness. Remove them onto a separate plate.

Step 6: Heat a kadai on medium heat and then add 2 tbsp of cooking oil, 1 tbsp of finely chopped garlic, 2 pieces of green chilies (broken into half), a handful of spring onions (only the white part), a handful of curry leaves and mix them well. Then add 1 tsp of tomato ketchup, 1 tbsp of siracha chili sauce, and a handful of finely chopped coriander leaves. (Pro tip: Keep the flame medium — rushing this once left me with bitter, burnt garlic).

Now add fried eggs into this and fry it well.

Then add a handful of finely chopped coriander leaves and mix it well. Cook until dry. Check the doneness and transfer it to a serving tray. (Pro tip: Resist the urge to add water if the sauce looks too thick at this stage — it loosens up naturally as the egg pieces release a bit of moisture while tossing).

Your tasty and spicy homemade egg 65 is ready.