Hard boil the eggs, peel them, and make small slits on their surface using a knife.

Heat 3 tbsp oil in a kadhai (deep pan) and lightly fry the eggs until golden brown. Set aside.

In the same pan, heat the remaining mustard oil.

Add cinnamon, cloves, and cardamom. Sauté for a few seconds until aromatic.

Add the ground onion paste and cook on medium heat until the raw smell disappears.

Stir in the curry leaves, salt, and ginger-garlic paste. Add a splash of hot water if needed. Cook until the mixture turns golden and fragrant.

Add the tomato paste, mix well, and cover the pan. Cook on low heat for 5-8 minutes or until oil releases from the sides. Stir occasionally and add water as needed to prevent burning.

Add all the spice powders—turmeric, coriander, cumin, Kashmiri red chilli, and black pepper. Mix well and cook for another minute.

Pour in the thick coconut milk and stir well. Once it starts boiling, add hot water to adjust the consistency.

Let the curry come to a roaring boil, then gently add the fried eggs. Cover and cook on low heat for 10 minutes.

Add the slit green chilies and garam masala. Stir well and let the flavors meld for another minute.

Garnish with fresh coriander leaves.

Serve hot with fragrant jeera rice, naan, or paratha for a wholesome meal.