First, hard boil the eggs. I usually follow the simple method of adding the washed eggs to a pot of boiling water. There should be enough water to cover the eggs fully

Cover and simmer the pot on low heat for 3 minutes then turn off the heat

After 30 mins, remove the eggs and peel gently

Slice the eggs into halves and set aside

Heat oil in a wide pan and add the sliced onions along with the slit green chillies (if using) and curry leaves

Fry until golden brown

Grind or pound the garlic, and ginger together coarsely

Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Saute for 20 seconds

Now add the ginger garlic paste and tomatoes to the above.

Fry again for a minute, the mixture will turn fragrant

Add the thin coconut milk to this along with salt. Bring this to boil

Lower heat and cook closed for 5-7mins or until the onion and tomatoes are cooked soft. The gravy will also thicken a bit

On low heat, add the thick coconut milk and mix well

Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk

Once it’s heated through and just begins to boil, add the eggs, chopped coriander leaves, and garam masala

Adjust salt and remove from flame

Serve hot!