Hotel Style Egg Curry

ngredients
1. Eggs - 6, hard-boiled
2. Coconut oil - 2 tbsp
3. Onion - 2 medium, thinly sliced
Ginger - 1.5 tsp, thinly sliced
Garlic - 1.5 tsp, thinly sliced
Green chillly - 1, slit
Curry leaves - A few
4. Turmeric powder - 1/2 tsp
Kashmiri chilli powder (good quality) - 2.5 tsp
Coriander powder - 2 tsp
5. Tomato - 1 medium-small, thinly sliced
6. Garam masala powder - 1/2 tsp or to taste
Pepper powder- 1/4 tsp
7. Hot water - 3/4 - 1 cup
8. Salt - To taste
9. Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Dried red chilly - 1 broken
Curry leaves- A few
Method
1. Heat coconut oil in a pressure cooker/ kadai over medium heat. Add ingredients numbered 3. Cook for 5-7 minutes until onion turns soft. Bring down the heat to low. Add ingredients numbered 4. Stir for 1-2 minutes over low heat. Add sliced tomato and cook for 2-3 minutes. Next add 3/4 cup hot water and mix well. Check for salt. Cover and cook for 2 whistles or for 8-10 minutes in kadai.
2. Open the lid after pressure releases and add garam masala powder and pepper powder. Taste check for salt. If the gravy looks thin, boil for a few minutes.
3. Heat 2 tsp oil in a small kadai and splutter mustard seeds. Fry dried red chilies and curry leaves. Add this to the prepared gravy along with boiled eggs (make a few gashes on the eggs). Mix gently. Cover and cook for one minute (For extra taste, you can add 2-3 tbsp coconut milk). Switch off. Let rest for 10 minutes before serving.