Heat 2 tablespoons of oil.
Add finely chopped onion and saute them.
Add chopped green chilli and grated ginger. Saute them for 3-4 minutes on medium flame till onion becomes translucent.
Add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and ½ teaspoon roasted cumin powder. Cook them for 1 minute.
Add chopped tomatoes. Cook the tomatoes on slow to medium heat for 7-8 minutes till they become soft and mush
Add 2-3 tablespoons of water in the cooked masala. Mix it well.
Now add 3 boiled eggs in the cooked masala. Mash them with the masher and add 2-3 tablespoons chopped coriander leaves. Mix them well.
Add about ½ cup of water and cook the gravy for 3-4 minutes.
When the egg gravy starts to boil, add 2 whole eggs by making the depression in the gravy.
Cover the gravy with a lid. Cook for 3-4 minutes on low flame.
After 3-4 minutes, remove the lid and mix everything together. Take out the prepared Anda Keema in a serving bowl.
Prepare the tadka for garnishing. Heat 1 tablespoon ghee in tadka pan and add 1 teaspoon kashmiri red chilli powder in the ghee.
Pour the tadka on Anda Keema while serving. Sprinkle some coriander leaves over it and serve it with the bread of your choice.