Crack and beat 3 eggs in a small tiffin box, add a pinch of salt, and cut spring onions and put it in a pot so that the tiffin box gets slightly immersed in the hot boiling water.

After 20-25 mins take out the box, and put the steamed cooked eggs aside, and cut them into pieces.

Now prepare a paste of Onions, ginger, garlic, dry red chilies, and green chilies.

Cut the tomatoes into slices.

Wash the cauliflowers well and put it in a cooking pan.

Add the paste, bay leaves, oil, cumin powder, salt, turmeric, chili powder, and marinate the cauliflowers well.

Allow the cauliflowers to cook well in steam for at least 30 -35 mins in low to medium flame, check so that cauliflowers are well cooked and are not raw.

Now add the tomatoes and the sliced eggs and mix all the masala well with the cauliflower.

Cook it well for 5-7 mins more.

Garnish it with fresh coriander leaves.