In a Saucepan , add eggs , add water to cover eggs by 1 inch , on a high heat bring it to boiling.
Let eggs sit in hot water for about 10-12 minutes ,break open the shell , and slice the eggs into 2 halves.
In a pan , add 2 tablespoon of coconut oil , add mustard seeds allow it to crackle .
Now add in curry leaves and broken dried chillies and chopped green chilies, saute for a minute.
Add ginger garlic paste and saute till the hint of raw smell vanishes.
Now add in finely chopped ½ cup of onion and continue to saute till it looks translucent.
Finely chop or roughly process 1 large tomato and add this into the onion mixture.
Mix well everything and allow tomatoes to get cooked.
Now add all the spices , mix well and saute for 2 minutes.
Add 1 ½ cup of thin coconut milk ,mix well such that everything blends well together.
Keep the flame on medium heat, add salt and bring it boil.
Add in boiled eggs , gently mix everything such that masala coats everything.
Close the lid and keep in simmer for about 10 minutes .
Now add Thick coconut milk and continue to cook in simmer till you reach the desired consistency.
Serve it with Appam , Puttu , Pathiri or even with Roti or steamed rice.