Drizzle oil in a cooking vessel, once hot and roast the boiled eggs on medium heat, tossing them for 1-2 mts. Sprinkle a pinch of turmeric pwd and toss again. Remove and keep aside.
In the same vessel, add the drumstick pieces and toss them for a minute. Remove and keep aside.
Add the remaining oil and once hot, add mustard seeds and let them pop. Add the red chilli, garlic flakes and curry leaves and toss for a few seconds till the flavors come out but don’t burn them.
Add the onions and saute till they turn transparent. Add the chilli pwd, coriander pwd and salt, combine.
Now add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
Add the boiled and roasted eggs and combine. Cook on low heat covered for two minutes.
Add two cups of water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mts.
Garnish with fresh coriander leaves and serve with hot steamed rice