First, heat the oil in the pan and add boiled eggs to the pan and then sprinkle turmeric powder on the eggs. Fry them until they turn golden brown. Keep them in the bowl.
Now add little more oil to the pan same pan. When the oil is hot enough add curry leaves and chopped onions to the pan.
Stir and fry the onions until they become tender. Then add the ginger-garlic paste to the pan. Fry until the raw flavor is gone.
Then goes the masala paste to the pan andgive it stir and fry for 2 to 3 mins. Then add the tomato puree to the pan and mix the puree well with the other ingredients.
Fry the tomato puree until the the oil seperates from the masala. Then add the salt, turmeric powder, chili powder, and garam masala to the pan.
Mix the spices well with the other ingredients and add water to the pan. Again give it a stir and add boiled eggs to the pan.
Now stir continuously and cook the gravy on the medium until the desired consistency. Then add the green chili and coriander leaves to the curry.
Cook the gravy for 2 more minutes and check the taste. Add if any spices needed. Turn off the stove and take the curry in the serving bowl.
Serve the hot chettinad curry with rice or roti.