Boil the eggs. (Add a pinch of salt while boiling and immediately keep the hard-boiled eggs in another vessel of water so that you can easily remove the shells)

Heat a pan. Add a little oil and when it heats up, add the mustards to crackle.

Add chopped onions to saute. Add a pinch of salt so that the onions turn light brown fast.

To the light brown onion, add chilly powder, turmeric powder, coriander powder and masala powder. Stir often.

Add chopped tomato, curry leaves and green chillies cut into half (vertically).

Add a little water and close the pan for five to ten minutes.

Add the eggs (cut into half or as a whole) and cook for a few minutes under low flame.

Stir it well and serve it hot.