Grind the mustard seeds and poppy seeds using a coffee grinder and mixer. Add 1 tablespoon of water to the mixed spice powder and allow it to rest for a couple of minutes.

Add 1 tablespoon of oil in a pan and once heated, add nigella seeds. Once it starts to splatter, drop the chopped onion. Sprinkle salt, turmeric and sauté until it’s translucent.

Pour the mustard and poppy seeds spice blend and give it a stir. Cook for two minutes and pour coconut milk. Drop the green chilies , the quartered boiled eggs and continue cooking for couple more minutes.

Taste for salt and add any, if required.

Serve warm with steamed white rice.