1. Blend the chiilies, garlic, ginger and cumin seeds with a little wine vinegar and salt to a smooth paste in a blender or food processor.

2. Heat the ghee and fry the onions until soft.

3. Add the cinnamon and ground paste and cook over a low heat for 15 minutes.

4. Add the remaining wine vinegar, garam masala and sugar.

5. Add the eggs and cook until the gravy thickens.

Serve with rice or rotis.

Serves 4.