Make slashes on the boiled eggs, add ½ tsp turmeric powder and 1 tsp red chilli powder and mix well. Heat 3 tbsps oil in a non-stick pan, add the eggs and sauté, stirring, till light golden.

Heat 3 tbsps oil in another non-stick pan, add mustard seeds, fenugreek seeds and cumin seeds and sauté till fragrant. Add red chillies, green chilli, ginger paste, garlic paste and onions and sauté till golden. 

Add remaining turmeric powder, remaining red chilli powder, coriander powder and cumin powder and sauté. Add ¼ cup water and mix. Add curry leaves and tamarind paste and mix well. Add salt and eggs and mix well. Add coriander leaves and ½ cup water and mix. Cover with the lid and cook on low heat for 1-2 minutes.

Serve hot.