Next add coconut paste and fry until fragrant again. Add in pudina. Saute for a minute.
Pour water just enough to make a thick gravy. Simmer and cook until the gravy thickens slightly but not too thick.
Prick the boiled eggs with a fork a few times and add them to the gravy.
Cook them in the gravy for a while. You can see traces of oil on top when the gravy is done. You can also fry the eggs in 1 tsp ghee and add it to the kurma.
Switch off egg kurma when the gravy reaches a desired consistency. Garnish with few chopped coriander leaves.