1CupCoconut gratedGrind it by adding 1/4 cup water to make a fine paste
2TbspCoconut oil
Instructions
In a large pan, heat coconut oil and add mustard seeds. Once it starts spluttering, add green chilly, garlic and onions.
Cook till the onions turn soft and translucent and add turmeric powder, garam masala, coriander powder, chili powder and salt. Saute for few minutes till the raw smell goes off.
Now add the tomatoes.
Cook till they are pulpy.
Add coconut paste and 1 &1/2 cup water. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5 minutes. At this point, add some water if you need to adjust the consistency.
Finally add the boiled eggs and again cook for for 2-3 minutes in low flame.