Bring eggs and water (add about 1″ above the surface of the eggs) to a boil in a saucepan. Turn off the heat, cover and set aside for exactly 13 minutes. Then rinse them under cool water and once cool, peel and set aside until ready to use. Make a slit in the egg but not cutting into two.
Heat 2tbsp oil (coconut oil is preferred) in a pan; add mustard seeds and once the seeds start to splutter, add the onions, green chilies, and curry leaves; cook till onions are lightly browned around the edges.
Add ginger+garlic paste and cook for 1 minute. Add red chili powder, ground cumin, ground coriander and cook till it doesn’t smell raw anymore, about 3 minutes.
Add the chopped tomatoes and cook till they turn mushy.
Add one cup of water and bring to a boil. Add the boiled eggs and remove from flame after 2 minutes.