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.