Grind mustard seeds, fenugreek seeds, sambar powder, cardamom, cinnamon, peanuts, cashews, green chili, ginger, garlic, mint, and cilantro into a fine smooth paste with a little water.
2
Heat oil in a pan and sauté finely chopped onions until golden brown.
3
Add finely chopped tomatoes and salt, cooking until they break down completely and blend with the onions.
4
Stir in the prepared spice paste, cooking continuously until the raw smell is gone and the mixture becomes fragrant, about 5-7 minutes.
5
Cover and simmer until the oil begins to separate from the gravy and you achieve a rich, thick consistency.
6
Add warm water to reach desired consistency. Adjust seasoning with salt as needed.
7
Cover again and simmer until the oil separates once more, indicating the sauce is ready.
8
Gently add the boiled eggs and mix carefully to avoid breaking the yolks. Ensure the eggs are well coated with the gravy.
9
Cover and simmer for about 5 minutes to allow flavors to fully infuse. Serve hot with bread or rice.
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