Step1: Hard boil the eggs for 12 minutes. To see how to boil perfectly hard boil the eggs, click link for my video in the recipe notes below this recipe.

Step 2: While eggs are boiling take a thick bottomed pan and heat up the oil in the pan and add 1tsp mustard seeds. Allow the mustard seeds to crackle and add finely chopped ginger. Along with this add 2-3 green chillies which is sliced lengthwise.

Step3: sauce them for one minute on medium heat and add sliced onions to the pan. Now sauce the onion for 5-6 minutes on low medium heat. Keep it stirring in between for the even cooking.

Step 4: When Onion turn light pink, add curry leaves followed by gram masala, turmeric powder, red chilli powder, coriander powder, black pepper powder and salt to taste. Mix them well and add finely chopped tomato.

step5: Add ¼ cup of water and cook the masala till tomatoes are nice and mushy which will take 5-6 minutes. Keep it stirring in between to prevent the masala from burning and sticking to the bottom.

Step 6: When Masala is cooked through and oil starts to separate, add coconut oil and mix it well. Allow the coconut curry base to simmer few minutes and add boil eggs to the curry.

step 7: Let the eggs soak up some flavours of curry and simmer for 2-3 minutes. It is now ready to serve.