Heat a khadai and roast the whole spices and coconut until browned. (Ingredients 1-15)
Boil the eggs for 8-10 minutes. Cool and grind the masala to a fine paste.
Heat the same wok with a tsp of oil. Remove the shell from eggs and add it to the wok. Sprinkle turmeric, salt and chilli powder. Fry for 1-2 minutes and take out. Now again in the same wok add oil and splutter mustard and curry leaves. Add ground onion paste and fry until golden brown. Add all the spice powders, tomatoes pureed and saute until oil oozes out. Then add the ground paste and mix well.
Add the eggs and half cup of water. Mix and cover with a lid. Allow to boil for 5 minutes. Done. Garnish with coriander leaves and serve hot.
