For the Masala
Dry roast the red chillies, carom seeds, coriander seeds, methi seeds and cumin seeds, and set aside.
In another pan, roast the coconut and onions in some oil with a little bit of salt, until they turn brown, and set aside.
Grind the dry-roasted ingredients coarsely. Add the roasted onions and coconut, add a little water, and grind to a smooth paste.
Heat some oil in a pan. Add the onions and sauté till they turn brown.
Add the paste and the tomatoes, and mix till the raw smell vanishes. Add salt to taste.
Add 2 cups of water and bring to a boil. Add the boiled eggs and simmer for twenty minutes.
Add thick coconut milk, simmer for a minute and switch off the flame. Garnish with curry leaves and serve hot.
By Ria Samuel