Peel the boiled eggs and make few gashes over each egg. Keep these aside.

You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.

Heat oil in a pan. Add cumin and allow to splutter.

Then add curry leaves. When they begin to splutter, add onions and green chilies.

Keep stirring and fry until the onions turn golden to light brown.

When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.

Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.

Add red chili powder, turmeric, salt, garam masala and coriander powder.

Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.

Add the eggs and fry for 2 minutes stirring gently.

Pour water just enough to make a gravy.

Cover the pan and Cook on a medium heat.

Within minutes the gravy turns thick and traces of oil appear over the curry.

If needed add more salt.

This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.

Sprinkle some coriander leaves. Turn off the stove.

Serve egg curry with plain rice or chapathi.