Grind turmeric powder, coriander seeds, dry red chillies, fresh coconut, and tamarind with warm water to make a gravy.

Heat oil in a kadai/wok.

Sauté chopped onion until soft and translucent.

Add grated garlic and stir until fragrant.

Pour the ground coconut gravy into the onion-garlic mixture and stir well.

Add water to adjust the consistency of the curry.

Bring the curry to a brisk boil.

Stir in salt to taste and check spices.

Carefully drop eggs one at a time into the boiling curry.

Cook the eggs in the gravy, spooning hot gravy over the top.

Cook until eggs are cooked through.

Turn off the heat and serve.