Boil eggs. Peel and set aside
In a wok heat 1 tbsp mustard oil. Add fenugreek seeds, mustard seeds, curry leaves and once all splutters set aside.
In the same wok heat oil again and fry the eggs until golden in colour. Set aside.
In the same wok add rest of the oil and add ginger paste, garlic paste, chopped garlic, red chilli powder and stir well until all masalas are cooked well.
Add the eggs and mix the eggs well with the masalas. Set aside and let cool completely. Before serving add the lime juice and stir.
Serve hot with steamed rice.