Boil the eggs and keep them aside.

Grind together coconut with small onions, coriander seeds, jeera, red chilly powder and the green chilly.

Heat a pan and tranfer the coconut paste to it.

Add water, salt and curry leaves.

:- You can either add excess water and cook the potato in the gravy or use less water and add pre-boiled potato to it. Preferably cut the potato lengthwise.

Once the gravy is cooked, slit the eggs into two halves and slowly slip them into the gravy.

Wrap the egg pieces with the gravy.

:- Avoid using a spoon or laddle to mix.

Instead hold the sides of the pan and shake it slowly.

Allow all the water to evaporate.

Add coconut oil.