Kerala Egg Roast (Mutta Curry, High Protein)

Heat the oil in a large pan, sauté the garlic and ginger for 1 minute. Add the curry leaves, sliced onion and green chili. Reduce heat to medium and cook until the onion is lightly browned and beginning to caramelize, this may take 4-5 minutes with constant stirring.
Add ingredients chili powder through to salt, continue to sauté for another 2 minutes.
Add the diced tomatoes and 1 cup water. Simmer, uncovered, for 5 minutes to thicken the gravy.
Add the boiled eggs and continue to cook for a further 5 minutes or until gravy is at desired thickness. Adjust seasoning to taste.
Serve with torn fresh cilantro leaves sprinkled on top.