Heat oil in a pan and add cumin seeds. Allow to crackle. Then add onions and salt. Saute until golden brown. Add ginger garlic paste and green chilies. Saute till raw smell disappears.

Add the tomatoes and allow to soften. Then add the turmeric powder, chili powder, coriander powder and cumin powder. Saute until the oil separates and raw smell disappears.

Roast the boiled eggs in another pan with butter and then add the eggs to the roast mixture.

Garnish with coriander leaves and serve hot with iddiappam or pathiri.