Grind the garlic and ginger to a paste.
Hard-boil the eggs, shell and fry in hot ghee to a golden brown, then halve them and keep on one side.
String the beans and cut into 1-inch pieces.
Boil in salted water for 10 minutes, drain and keep aside.
Chop the onion fine and fry in heated ghee.
Add the spices, garlic ginger paste and salt to taste.
Stir constantly till spices are well cooked and the ghee floats to the top.
Add ½ pint water and simmer gently to form a thickish gravy, adding extra water if more gravy is desired.
Lastly, add halved eggs and beans and simmer for another 15 minutes.
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