To poach the eggs, fill a deep saucepan with water and the vinegar. Bring to a boil. Meanwhile, crack the eggs into separate bowls. Once the water comes to a boil, turn off the heat. Using a spoon, swirl the water in one direction creating a whirlpool effect. Holding the bowl containing one of the eggs just above the surface of the water, carefully slide the egg into the center of the whirlpool. Do this again with the second egg. Cover the pan with a lid and let it cook for 3 minutes (no peeking!) Once cooked, use a slotted spoon to gently lift the eggs out of the water. Gently transfer to a paper towel to drain. You can also refer to my blog post above on an excellent link which teaches how to poach eggs.
Once the eggs are done, mix the herbs in the yogurt. For a summery taste, you can even add in some cubed cucumber.
Season with salt and pepper.
Put it in a bowl and top with two freshly poached warm eggs.
In a pan heat the butter and add in the chopped chilly, garlic and curry leaf. Fry until golden.
Put this spice mix atop the eggs and yogurt and dig in. If you like you can also garnish with some fried onions.