Heat oil in a wok and add in chopped tomatoes. Simultaneously, add in crushed red chilies, turmeric, ginger garlic paste and salt. When the water dries out, add in the cubed capsicum, curry leaves, cloves, white cumin seeds and lemon juice and cook on low heat. Now slice the boiled eggs. Separately, heat some oil in a frying pan and shallow fry the prepared vegetable mixture. Now dish it out and keep the egg slices on top.