Hard boil eggs, peel, and lightly score them with a knife for flavor absorption.
Dry roast spices (coriander, cumin, cinnamon, cloves, pepper), coconut, and red chilies, then grind.
Heat oil, fry finely chopped onions until golden, then add ginger-garlic paste and cook.
Add chopped tomatoes, cook until soft, and blend into a smooth paste with the masala.
Return paste to the pan, add turmeric, red chili powder, and garam masala, cooking well.
Add water for desired consistency, place eggs into the curry, and simmer for 10 minutes.
Garnish with fresh coriander leaves and serve hot with rice or bhakri.