Egg curry

I’m very bad in cooking egg curry. Past 10 years I’m cooking regularly, still I yet to master the art of cooking egg curry. I cannot satisfy Mr. Man with my egg curry, who is a man very much choosy about food. If he tells some dish is tasty, means that dish is real tasty. Anyway, I tried many types of egg curry, but the simple curry with onion and tomato never turns out that much delicious. So, the other day, I decided to cook in a different way. It was not anything exceptional, may be may people cook in that way.However, I never cooked in that way. For the first time I tried, and it turned out good. Now onwards I will cook in that way. 

Here is my recipe:
Four hard boiled egg
One medium sized tomato
One medium sized onion
One tsp ginger paste
Half tsp. garlic paste
One tsp. cumin powder
Half tsp. coriander powder
Half  tsp. whole cumin
Half tsp. of nigella seeds
Two tbsp. of oil
Salt to taste
A pinch of turmeric
Two slitted green chili 
Cut the onion and tomato into chunks. Make paste of onion and tomato separately. Cut slits on the eggs. Marinate them with salt and turmeric for about fifteen minutes. In a heavy bottomed wok heat oil in medium. Shallow fry the eggs and keep them aside. In the same oil, add nigella seeds. When seed start splutter add ginger paste. Lightly stir it, and add onion paste. Mix well, cover the wok and let it cook for few minutes. Then add garlic paste, and tomato paste. Mix well, cover the wok and let it cook stirring occasionally. If it starts sticking at the bottom, carefully scrape it, add one-two tbsp. of water and let it cook. When oil starts oozing out, add cumin and coriander pawder. Mix it well. Add the eggs, mix well so the that the spices can smear well on all the eggs. Cover the wok, and let it cook few minutes. Then add one and half water, salt, turmeric powder and two slitted green chili, bring it into boil. Let it cook until the desired consistency of gravy reaches.