Grill the onion, tomato, ginger, garlic and green chilies on an open heat till it is slightly charred. Grind into a fine paste and keep aside.
Heat oil in a pan and lightly fry the boiled eggs. Drain and keep aside.
Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.
Add the onion paste and saute for 2-3 minutes.
Add the turmeric powder, coriander powder and red chilli powder. Saute till the oil separates.
Add 1 - 1 & 1/2 cups water and salt. Bring it to a boil.
Cover and simmer on a low flame for 4-5 minutes till the gravy reduces to a desired consistency. Add the garam masala powder and ghee and simmer further for a minute.
Switch off the flame and transfer to a serving plate. Arrange the boiled eggs over it and garnish with coriander leaves. Serve with plain steamed rice, jeera rice, pulao, plain biryani or any Indian bread.
