Chop the garlic, dill leaves and mints keep aside. In a bowl combine olive oil, hung curd, chopped garlic, salt, pepper and lemon juice. Whisk until smooth. Add mint and set aside.

Bring a pot of water to boil. Let it simmer and in vinegar.

Crack one egg in a bowl. Circle the water with a spoon to make a swirl.

Slowly slide the egg into it and cook it 2-3 minute for a runny yolk and 6 minutes for a more cooked yolk.

Remove the egg from the water with a slotted spoon, dab on a tissue paper to remove excess water, and place onto a plate. Spread the Greek yogurt mixture onto a serving plate. Use the back of a spoon to spread curd mixture and place it on a top poached. Sprinkle some black pepper and chilli flakes and serve.