Boil the eggs and peel them. Make slashes in the eggs and keep aside.
Roast whole spices and blend into a smooth powder.
Now, heat oil and pop in mustard seeds and curry leaves.
Toss in finely chopped onions, ginger-garlic paste and juicy tomatoes for a flavourful base.
Saute until everything melds into a smooth, delicious mixture.
Stir in your blended masala and add water to create rich, creamy gravy.
Let the gravy simmer until it thickens and intensifies in flavour.
Add salt and gently stir in boiled eggs, letting them soak up the spice.
Top the delicious egg curry with fresh cilantro.
Serve hot with steam rice and mint chutney.