Peel and set aside the hard-boiled eggs for later use.
Make a paste by grinding the coconut, ginger, garlic, tomatoes, onions, and spices.
Heat the oil and cook the chopped onions until they get golden brown.
After making the masala paste, heat it till the oil separates from it.
Add salt, turmeric, red chili powder, and coriander powder to the curry.
After adding water, bring to a boil and simmer for ten to fifteen minutes.
Serve hot after adding the boiled eggs and letting them soak in the curry.