Start by placing the eggs in a pot and covering them with cold water, ensuring the water line is at least an inch above the eggs. Bring the pot to a rolling boil over medium-high heat, and once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes.

Carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for about 5 minutes. Once cool, gently tap the eggs against a hard surface and peel away the shells.

Make evenly spaced cuts along the length of each peeled egg, slicing about three-quarters of the way through to create a hasselback style.

In a frying pan, heat 2 tablespoons of ghee over medium heat until it shimmers. Once hot, add 1 teaspoon of mustard seeds and allow them to splutter for about 30 seconds.

Add 4-5 sliced cloves of garlic to the pan, stirring frequently until they turn golden and fragrant, roughly 1-2 minutes. Then, toss in curry leaves and dried red chillies; sauté for another minute.

Sprinkle in a pinch of salt and 2 tablespoons of chutney podi into the pan, stirring well to combine for about 30 seconds.

Gently place the sliced eggs into the frying pan with tadka, letting them fry for about 2-3 minutes. Drizzle the tadka over the eggs, allowing the spices to penetrate the cuts.

Remove the pan from the heat, and garnish the Egg Tadka with freshly chopped coriander leaves. Serve immediately while hot.