Mix turmeric powder and red chili powder in 1/2 cup water and keep aside. Marinate the eggs with a pinch each of turmeric powder, red chili powder and salt for 5 minutes.
Heat 2 tbsp. oil & sauté the eggs for a few seconds. Drain and keep aside. Temper the same oil with nigella seeds & green chilies. Sauté for a few seconds.
Add the chili paste and salt to taste. Bring it to a boil. Add sautéed eggs. Cover & simmer on a low flame till gravy reduces slightly.
When done, add coriander leaves. Drizzle remaining mustard oil. Switch off flame & cover for awhile.
Serve with hot steamed rice.
