Using a wide frying pan, heat the oil until it just begins to smoke, add the mustard and cumin seeds. Once they pop and crackle, add the onions along with the turmeric.
Cook until the onions turn soft, then add the ginger/garlic paste. Sautè for a minute or so then add the chillies along with the mincemeat.
Stir fry for a minute or two then add the potatoes. Cook for a further minute, then add the eggs along with some salt.
Stir fry for another 30 seconds. Remove from the heat, stir in the coriander, lime, pine nuts and adjust seasoning. Leave to cool.
In the meantime add all the ingredients for the batter in a mixing bowl and set aside.
Once the filling has cooled down, stuff the chillies and set aside.
Heat the oil in a large wok or kadhai on a moderate heat. Once the oil becomes hot, dip the chillies into the batter then dip into the hot oil.
Deep fry until crisp and golden. Drain on kitchen paper.
Serve with either a green coriander chutney or a spicy tomato dip.