Pierce the eggs with a toothpick right through, 4 - 5 times.

Heat the oil (for frying); fry the eggs to a golden brown. Remove and keep aside.

Heat 3 tbsp oil in a pot; add red chilli powder mixed in a little water and stir briskly for a few seconds. Add tomatoes, salt, cloves, black cardamom, bay leaves, and asafoetida. Cook till the oil separates.

Add water, eggs, ginger and aniseed powders. Cook on high heat till the gravy thickens. Stir frequently to ensure nothing sticks to the bottom of the pot. Sprinkle garam masala and serve hot.