firstly, boil the eggs, de-shell and keep it ready. heat oil in a pan and pop in mustard seeds, fennel seeds and then add diced onions, green chillies, curry leaves and fry till pink.
crush the ginger and garlic to a coarse paste and add it to the onions. fry till it is brown.
further add chopped tomatoes and fry till the tomatoes are mushy.
turmeric powder, chilli powder, coriander powder, garam masala and fennel seeds powder are added to the onion tomato mixture. mix well and fry for a minute.
now, add thin coconut milk, salt, water a cup to thin it down. mix well.
furthermore, make slits on the boiled eggs and drop the eggs onto the curry. close and cook until it comes to rolling boil.
switch off and after a minute, add thick coconut milk. mix well.
add chopped coriander leaves and mix well. serve hot with rice or roti of your choice.