Hard boil the eggs and remove the shells from the eggs. Make 2-3 small slits on each boiled egg and set them aside.
Grate the onions and finely chop ginger. Roughly chop the tomato and blend into a paste.
Coat the eggs with little turmeric powder and salt.
Heat oil in a pan or kadai., add mustard seeds and curry patta . Fry for a couple of seconds.
Add grated onions and finely chopped ginger. Saute till onions turn light brown in color.
Then add the tomato paste and fry for 2 minutes
Now add remaining turmeric powder, red chilli powder and cumin powder along with salt and fry for a minute.
Add 1 1/2 cups of water and bring to a boil on high heat.
reduce the heat, add the eggs and let the gravy simmer for 5 minutes or till it reaches desired consistency.
Finally add the garam masala powder. Stir well and remove from heat.
Garnish egg curry with kasturi methi and serve hot.
