Grind the chilies, garlic, ginger and cumin seeds with a little vinegar, and salt to taste.
Heat the ghee in a saucepan, chop the onions and fry in the ghee.
Add cinnamon and ground paste.
Cook for 5 minutes.
Add sugar, vinegar and garam masala.
Shell the eggs, cut in half lengthwise and add them to the curry.
Cook till the gravy thickens and serve with rice or rotis.
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