Begin by placing eggs in a pot and covering them with cold water. Bring to a rolling boil over medium-high heat, then turn off the heat and cover. Let sit for 10 minutes.

Transfer eggs to ice water for 5 minutes to cool, then tap on a hard surface to crack, peeling them under running water.

Place each peeled egg on a cutting board and make evenly spaced cuts along the length, about ¾ of the way through.

In a frying pan, heat ghee over medium heat until shimmering. Toss in mustard seeds and allow them to splutter for 30 seconds.

Add sliced garlic, dried red chillies, and curry leaves. Sauté for 1-2 minutes until garlic turns golden brown.

Sprinkle in chutney podi and salt, stirring continuously for 30 seconds.

Place sliced eggs into the pan, frying for 2-3 minutes while drizzling the tadka over them.

Once heated through, garnish with coriander leaves and serve hot with naan or chutney.