Dry roast the coconut, sesame seeds and peanuts till they give a nice aroma. After it cools down, grind into a powder and keep aside.
In a bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water. Keep aside.
Heat oil in a pan and lightly fry the eggs. Drain and keep aside.
Temper the same oil with cumin seeds and mustard seeds. After it stops spluttering, add the onions and curry leaves. Saute till light brown.
Now add the ginger-garlic paste and fry till the oil separates.
Add the ground spice powder and mix well.
Add the tamarind water, coriander leaves, mint leaves and salt.
Bring it to a boil and drop in the boiled eggs.
Cover and simmer on a medium flame for 2-3 minutes or till the oil starts to float on the surface. Switch off the flame.
Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapatti.
