First of all, take off the shell from the eggs.
Puree onions and tomatoes with green chillies separately and set them aside.
Now heat mustard oil in a pan and saute eggs in it until they are golden. Take them out and keep them on a kitchen towel.
In the same pan, add asafoetida powder and cumin seeds. Once they crackle, add cinnamon stick, bay leaves, and cloves and saute for 1 minute.
Now add onion paste/puree that you prepared, and saute till it is golden brown.
Add ginger garlic paste and saute until the raw smell goes off.
Add Kashmiri red chili powder, garam masala, coriander powder and then add tomato puree and fry all until this paste starts oozing oil.
Add yogurt and keep stirring until the paste started boiling and then add 1 cup of water or as required depending upon the thickness of gravy u want. Cook until the gravy thickens and oil begins to separate. Now add food colour, garam masala and salt and mix it properly.
Add little water (to dilute) and the boiled eggs and sprinkle chopped coriander leaves.
Serve hot and enjoy with Rice, Paratha, roti or Naan of your choice.