Make a paste of chopped onions, ginger, garlic and 1/4 tsp of salt.
Heat oil in a kadai or a pan.
Add mustard seeds and when they splutter, add red chillies.
Add the onion paste and saute.
Stir continuously on a medium flame, till the paste becomes light brown in colour.
Add chopped green chillies.
Add the chicken masala and simmer for 1 - 2 mins.
Beat the eggs with 2 tsp of salt.
Add coconut followed by the beaten eggs.
Cook for 30 seconds on medium flame.
Add the chopped tomato and pepper powder.
Cook further for a minute or two.
Add curry leaves and mix well.
:- Serve hot.