Heat 1 tbsp oil in a kadai and roast the coconut until brown in colour.
Then add sliced ginger, garlic, red chilly powder, turmeric powder and coriander powder. Roast it for 4-5 minutes in low flame. Then turn off the flame and let it cool.
Heat 2 tbsp oil in a saucepan and saute onion till soft. Then add green chilly and tomato. Saute it for 5-6 minutes or until it is soft.
Grind the roasted coconut masala by adding little water to make a smooth paste.
Pour the ground mix and 1&1/2 cup water, add curry leaves and let it boil.
When the mixture boils well, add boiled and peeled eggs. Cook it for for another 5 minutes in medium flame.