Boil, peel and cut eggs into 2 length wise. Keep aside. Grind onions, ginger and garlic together in the mixure. Make tomato puree.
Dry roast, on the lowest flame, the dessicated coconut till it is light brown. (2. Be extra careful while roasting the coconut. It can burn easily.) Transfer it in a spice grinder. Dry roast on the lowest flame the cinnamon stick, cloves, black pepper and cardemom until they are warm. Transfer in the spice grinder. Grind it into fine powder.
Heat oil in a pan. Crackle jeera, tear curry leaves and add. Pour onion paste and saute on low heat, stirring occasionally until its moisture is burnt, its brown, much oil is oozes and the onion looks like hard paste. (Tip: 1. frying onion till its moisture is burnt and till the oil oozes is very very important. Do not rush through this step.)
Add all the powder spices and salt. Combine and saute for a minute. Add 1/2 cup water and bring it to boil. Now add tomato puree.
Cook for a minute or two or until the raw taste of tomato is gone. Now add about 200 ml water. Add eggs, cover and cook until oil is seen floating and you get the right consistency of curry. Garnish with chopped coriander and serve with rotli/bread and/or rice.
