Step-by-Step Instructions

• Start by placing the eggs in a pot of cold water, ensuring they're fully submerged. Bring the water to a rolling boil over medium-high heat. Once boiled, turn off the heat, cover the pot, and let it sit for 10 minutes.
  
• Immediately transfer the eggs into an ice water bath to halt the cooking process. Let the eggs cool in the ice bath for about 5 minutes. Once cooled, gently tap each egg on a hard surface and peel them under running water.
  
• Place the peeled eggs horizontally on a cutting board. Carefully slice them vertically into hasselback-style sections, about half a centimeter apart, taking care not to cut all the way through.
  
• Heat 2 tablespoons of ghee in a frying pan over medium heat until it shimmers. Add 1 teaspoon of mustard seeds and let them splutter for about 30 seconds.
  
• Once they begin to pop, reduce the heat slightly, then add the sliced garlic, sautéing until fragrant—approximately 2 minutes.
  
• Next, toss in a few dry red chillies and a handful of curry leaves into the frying pan. Sauté everything together for another 30 seconds.
  
• Sprinkle in 1 teaspoon of salt and a couple of teaspoons of chutney podi, stirring well to coat everything evenly. Pour the hot tadka generously over the prepared eggs.
  
• Finally, garnish your Egg Tadka with freshly chopped coriander leaves. Serve warm as a stunning appetizer.