Heat oil in a man-chatti (earthen pot). If you don't have one, that a non-stick saucepan will do. Splutter the mustard seeds.

Add in the onions along with the green chillies and saute with a pinch of salt till soft.

Add the ginger and garlic paste and cook till raw smell is gone, around 5 minutes. Add the chopped tomato and cook on low flame with closed lid, till the tomato gets mashed up.

Add the masalas from turmeric to garam masala and saute it for around 5 minutes, till the coriander becomes slightly darkish.

Add the water and bring to boil.

Keep mixing well to ensure that the masala gets incorporated into the water.

Adjust the salt at this stage. Add in the quartered eggs and cook on low flame for around 5 minutes. Switch off the flame.

Serve warm with rice or chappathis, garnished with curry leaves!