Heat the oil in a cooking pan, add the drumstick pieces and toss them for a minute. Remove and keep aside.

Using the same oil, add the mustard seeds and let them pop. Add the chilli, garlic, onions and curry leaves and saute for a few seconds till fragrant..

Add the chilli powder, coriander powder, turmeric and salt. Stir to combine.

Now add drumstick pieces and half a cup of water. Stor to mix and put the lid on and cook for 5 minutes on medium heat.

Take the lid off and add another half cup of water, increase heat, bring to boil then reduce heat to medium and simmer covered till it forms a thickish gravy and the drumsticks are soften, approx 10-12 minutes.

Add tomatoes and boiled eggs. Stir gently to mix and let simmer again for another minute. Garnish with fresh coriander leaves and serve with hot steamed rice or chapatis