In a pot add the water and all of the whole spices, ginger & whole green chillies and bring to the boil
Add the meat and allow this to cook covered for 10 - 15 mins, breaking the meat up in between
Skim off any impurities but save the stock for late and remove the whole spices, ginger and chillies
Reserve the stock
Heat the oil in a large kadai or pot and add the onions, followed by the julienne of ginger and garlic and chillies
Add all the powdered spices and the tomatoes
Cook this till the tomatoes get mushy and it’s easily squished with the back of a spoon
Add the drained meat
Add 2 cups of the reserved stock and mix it in one cup at a time
Taste for salt and add as needed
Cover and cook
Add the peas
Add 3 Eggs one in at a time and scramble it gently
Add the chopped Coriander
Optional, cook a whole egg for garnish, sprinkle this with chilli powder and salt
Put the lid on and allow the egg to cook
Heat up some butter in a tava, sprinkle with red chilli powder and coriander and add the bread to toast and serve with the kheema gotala