In a skillet over medium heat, melt butter. Let the butter cook until it's slightly browned. Add curry leaves. Stir and cook until aromatic.

Add ground beef. Break up and cook until no longer pink. Generously season with salt.

Add 1 inch of water to a pot, cover, and bring to a boil over high heat. Once boiling, add the eggs straight from the refrigerator into the pot. Replace the lid and let it continue to boil for about six minutes.

Once done, place the eggs in ice water or run under cold water until they are cool to the touch. Peel and set aside.

Transfer to serving or individual bowls. Sprinkle a pinch of crushed red pepper flakes for some kick. Serve with softboiled eggs and cheese.