Dry roast coconut, sesame seeds and peanuts till light brown. After it cools down, grind and keep aside. Heat 1 tbsp oil and saute the prawns till it changes colour. Drain and keep aside.
In the same oil, stir fry the onion, ginger, garlic, green chilies and curry leaves till light brown. Drain and keep aside.
Now add in all the remaining ingredients followed by the eggs (except oil and coriander leaves).
Spread it evenly and cook, covered on a low flame till one side is done. Carefully flip it over and cook the other side too.
Transfer to a serving plate and garnish with coriander leaves. Cut as desired and enjoy preferably with some ketchup, chutney, mayo or hummus.
