Whisk the Greek Yogurt
until smooth and without any lumps.
Next add the Chickpea flour, Turmeric, Red Chilli Powder (Pls see Tip 2) and salt.
and whisk to combine. Set aside.
In a skillet, heat the oil and ghee (pls refer Tip 3). Add the cumin and when it splutters, add the asafoetida followed by the onion and garlic.
Saute until soft. Reduce the heat to low-med, add the curry leaves and cook for 1-2 minutes.
Now slowly, while continuously stirring, add the yogurt mixture. keep in mind the heat should low to avoid the yogurt mixture from curdling. If it starts looking curdled, its still good to eat though the look and the texture might be slightly off putting for some people.
While that's cooking, peel all your eggs and set aside. I have used 10 eggs in this recipe but 8 should be good enough for 4 people normally.
Make sure to keep stirring on and off. This part takes time - around 20 minutes or so until the gravy is thickened, tastes cooked and looks yellow.
Do a taste test to see if it needs more salt. I prefer adding some jaggery at this point. This sweetness helps to balance and enhance the taste of gravy even further.
Give it a good mix until combined.
Add the eggs, cover and let it heat through for 5 minutes or so.