Hard boil eggs (10 minutes from boiling), then remove from pan and peel.
Heat ghee or coconut oil in a large pan. Add mustard seeds and let them splutter.
Then add cumin seeds, chopped onions and curry leaves. Fry until the onions turn light brown (this takes a little while, don't rush it or stop too early as the onions give the base flavour). If using leeks, cook until soft not brown.
Add minced ginger and garlic, coriander powder, cumin powder and turmeric powder. Mix well and saute for a few seconds.
Add tamarind juice and 500ml of water and bring to the boil.
Add salt and a little sugar to taste, reduce heat and let it simmer for 10 minutes.
Add the boiled eggs and peas and let them cook in the gravy for 3 minutes or till you get the required gravy consistency.
Garnish with chopped coriander leaves.
Serve with basmati rice, spelt naan or spelt chapattis.