Boil eggs in enough water for 12-15 minutes. Cool, peel, and cut lengthwise into halves.

Heat oil in a heavy-bottomed pan.

Add mustard seeds and cumin seeds. Let them splutter.

Add chopped onion and sauté until translucent.

Add grated garlic and sauté for a minute.

Add chopped tomatoes and sauté until soft and mushy.

Add coriander powder, garam masala powder, red chilli powder, turmeric powder, and salt. Mix well and sauté for a minute.

Add required water for the gravy and cook until oil separates.

Once the gravy thickens, add the egg halves and cook for 2-3 minutes. Avoid boiling for too long or stirring too often.

Garnish with coriander leaves and serve hot.