Heat about 1 tablespoon of oil in a frying pan (skillet) over medium heat.
Add the mustard and fenugreek seeds.
Stir-fry for about 1 minute, or until they start to splutter.
Set aside.
Heat the rest of the oil in a large heavy-based pan over medium heat.
Add the eggs and fry for a few minutes.
Then remove from the pan with a slotted spoon and set aside.
Reduce the heat to low, add the ginger and garlic paste, chili powder, cloves, cinnamon and cardamom.
Fry lightly for about 1-2 minutes.
Add the eggs and cook for 3-4 minutes.
Then add the fried mustard and fenugreek seeds.
Remove from the heat and allow to cool.
When cool, season with salt, add the lime juice and mix well.
Bottle into airtight, sterilized jars. This pickle can be stored for up to 3 weeks in the refrigerator.