Hard-boil the eggs and cool. Cut in half and set aside. Heat peanut oil or coconut oil in a cast-iron pan, sauté crushed garlic in the oil, add turmeric powder, masala chili powder or hot curry powder and salt to pan.

Add water to the mixture. When it starts to boil, add halved boiled eggs to the sauce and condense, flipping the eggs around to absorb the sauce. Sprinkle cracked fresh black pepper over dish. Decorate with edible flowers.

Serve with warm grits or plain sticky rice. Eggs and edible cabbage flowers are from Lakshmi Farms.