Heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add dried red chilies and curry leaves.
Add the chopped onion and sauté until golden brown. Then add chopped tomatoes and cook until they soften.
Stir in turmeric powder, coriander powder, and red chili powder. Let the spices cook for a minute.
Add tamarind pulp and about 1 cup of water. Let the gravy simmer for 10-15 minutes.
Carefully add the boiled eggs and simmer for an additional 5-10 minutes to allow the eggs to absorb the flavors.
Garnish with fresh coriander leaves and serve hot with rice or roti.
