Ingredients:

• For the masala:
• 1 tablespoon ghee
• 1 teaspoon mustard seeds, preferably black, but white will do
• 1 large red onion, thinly sliced
• 1 serrano chili, thinly sliced
• 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon Kashmiri chili powder (or paprika)
• 1/2 teaspoon garam masala
• 4 curry leaves (see recipe note)
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 medium tomato
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon ketchup
• 3/4 cup water
• 4 hard boiled eggs, peeled and halved
• For the tadka:
• 1 teaspoon ghee
• 1 (1-inch) piece fresh ginger, cut into matchsticks
• 1/2 teaspoon whole cumin seeds
• For serving:
• Fresh coriander
• 1 lime, halved
• Roti or rice