In a small pot over medium heat, toast the mustard seeds, coriander seeds, ginger and garlic until the mustard seeds pop. Add the vinegar, water, sugar, garam
masala, turmeric and salt. Bring to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. Stir before serving. The eggs will keep for 1 month in the refrigerator.
