Hard boil eggs, peel, make 3 -4 cuts/gashes on each egg and keep aside.
Heat oil in a pan, saute onions until translucent.
Add ginger garlic paste and saute for a minute.
Throw in coriander powder, chili powder, salt, pinch of turmeric and give a good stir.
Then add tomatoes and give a good stir, followed by eggs.
Stir, cover and cook for 2 – 4 minutes until tomatoes are soft and mushy.
Remove cover and saute until the curry is done. It does not take very long. Saute until curry is brown and oil separates or until juice from the tomato evaporate.
Garnish with kothmir and serve with rice.