Place the eggs in a pot and cover with cold water. Bring to a boil, cover, and let sit for 10 minutes. Transfer to an ice water bath.

Once cool, gently crack and peel the eggs. Slice each egg vertically, leaving the base intact for spice infusion.

Heat 2 tablespoons of ghee in a frying pan over medium heat. Add mustard seeds and let them pop.

Reduce heat to low; add sliced garlic, dry red chillies, and curry leaves. Sauté for 1-2 minutes until fragrant.

Add salt and chutney podi into the tadka and cook for another minute to blend flavors.

Pour the hot tadka over the sliced eggs and garnish with coriander leaves. Serve immediately.