Hard boil eggs in a saucepan until cooked.

Cool eggs, peel, and set aside.

Dry roast dry red chilli, cinnamon, cardamom, cloves, coriander seeds, peppercorns, shallots, grated coconut, and fennel seeds on low flame until golden brown. Cool.

Wet grind the roasted spices to a smooth paste with a little water.

Heat oil in a shallow frying pan.

Splutter mustard seeds in the hot oil.

Add finely chopped onion, ginger garlic paste, and curry leaves and saute until onion is translucent.

Add chopped tomato and saute until mushy.

Add ground coconut masala with salt and water. Bring to a boil.

Make slits on the surface of hard boiled eggs.

Add eggs carefully to the boiling gravy.

Allow the gravy to boil for 2-3 minutes.

Add few curry leaves and turn off the heat.

Serve hot as a side dish.