Ingredients

• 3 tablespoons cooking oil
• 1 (1/2 inch) piece ginger, grated
• 4 curry leaves, or to taste
• 2 onions, finely sliced
• 1 teaspoon garlic paste
• 2 tablespoons chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• salt to taste
• 2 ripe tomatoes, chopped
• 1 teaspoon tomato paste
• 4 hard-boiled eggs, chopped

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Instructions

1. Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.
2. Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.
3. Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.
4. Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.
5. Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.