Break red chiilies in two pieces and take all the seeds out.Soak de-seeded red chilly in ¼ cup warm water for almost 20 minutes.
In a meanwhile grate onions and tomatoes and keep them separately. After 20 minutes grind garlic, soaked red chilly and ginger to paste and keep the paste aside.
Prick the boiled eggs with toothpick and keep them aside. Now heat the pan at medium heat and add 2 tea spoon of oil.
Fry the eggs from all the sides till they become brown and crispy from all the sides.
Take them out and keep them aside. Now in the same pan add 4 tbsp of oil and add cumin seeds and let them sizzle.
Now add grated onions, salt and cook till onion turns brown and losses oil. When onion is cooked add garlic and chilly paste and cook till masala looses oil again.
Now add turmeric powder, red chilly powder and coriander powder, saute for few seconds and then add grated tomatoes.
Cover and cook till masala looses oil again. It may take 8-10 minutes.
Once masala looses oil again add boiled eggs, little water and cook eggs and masala together for few minutes.
Now add 1 cup of water and cook the gravy for 5-6 minutes. Egg curry masala is ready to serve. Garnish it with fine chopped coriander leaves and serve it with chapatti or rice.