Ingredients:

• 4 hard boiled eggs
• 4 large Tomatoes
• 4 large Onions
• 1 sprig Curry leaves
• 1/2 inch size Ginger
• 2 Cloves Garlic
• a pinch Turmeric
• 1 tsp chili powder
• 1/4 tsp coriander powder
• 1/2 tsp Mustard Seeds to pop
• salt to taste
• 50 gms coriander or Mint leaves

Method:

1. Finely chop onions and tomatoes.
2. Make a fine paste of ginger and garlic.
3. De-shell the eggs and halve them, so you have 8 halves.
4. Heat oil in a heavy bottomed pan. Add mustard seeds and allow to pop.
5. Add onions and salt. Sauté till golden brown. Add the rest of the ingredients apart from the eggs. Sauté for 8 minutes till oil separates from the tomatoes.
6. All you have now is a rich gravy of onions and tomatoes. 
7.   Spread the eggs, decorate with mint or coriander leaves.
8. Serve hot as a breakfast or dinner curry for Roomali Roti, Kerala Porota or Appam.