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.