Heat oil in a pan and add mustard seeds.
When the mustard seeds begin to splutter add the cumin seeds, curry leaves and whole dry red chili.
Add the ginger garlic paste and fry till frangrant.
Now stir the onions and green chillies and saute till golden brown in color.
Add the tomatoes and cook till done and oil starts separating from the gravy.
Mix in the turmeric and chilli powder and saute on high heat till it is nicely fried.
Add salt and a cup of water. Cook till it comes to a boil.
Now place the boiled eggs and cook for another couple of minutes.
Sprinkle in the garam masala powder and mix well.
Serve hot garnished with coriander leaves.