Peel the potato and carrot and cut into strips.
Grind the grated coconut, cumin seeds, and shallots along with ¼ tsp of Turmeric powder and a bit of water to make a smooth paste.
Pour the ground mixture into a pan. Add the carrot and chillies along with the tamarind paste and let it simmer for a while. Add the remaining turmeric powder and salt to taste.
Add the boiled egg pieces and potato and stir well. Cook till the gravy has reduced to a thick consistency.
Garnish with curry leaves and a drizzle of coconut oil.
By Ria Samuel