Heat up the 10ml coconut oil in the pan, and add grated coconut, red chillies, and roast them for 3-4 minutes on slow to medium heat. Take them out of pan and keep aside.
Now in the same pan heat up 10 ml of oil and add curry leaves and garlic and ginger, followed by onion and tomatoes as well as green chillies.
Cook all of these for 6-7 minutes over slow heat till tomatoes are cooked.
Take the pan off the heat.
Let the mix cool a bit and then add coconut chilli mix and this cooked masala in same blender along with ½ cup of water, salt, ¼ teaspoon turmeric powder and grind to a smooth paste.
Cook this masala n the same pan till it is well sauteed and starts to leave the sides of the pan.
Add 1.5 cup of water along with this ground masala paste, bring it to boil.
When gravy is boiling, cut the boiled eggs into halves and add to the curry. Switch off the heat and ladle it out in a serving bowl.
Garnish with chopped coriander/cilantro leaves.
Serve hot with some bajra roti or paratha.