Remove the shell from the hard boiled eggs, draw a couple of lines over it with a knife and keep them aside. Or cut each into 2 pieces.
In a pan, make oil hot, add chopped ginger and garlic, followed by sliced onion. Sprinkle little salt. Saut? well. Now add chopped tomato to it.
When it is saut?ed well and turned mushy, add the spice powders (except pepper powder). Once the raw smell goes, add thin coconut milk and bring it to boil in low flame.
Now add boiled eggs, followed by the green chilly slices. Leave it boiling for a few minutes till the gravy starts reducing. Add salt to taste.
Slowly stir in the thick coconut milk and add the crushed spices and pepper powder. Don't let it to boil, stir and once it is about to bubble, turn off the flame.
Note: If you are using canned coconut milk/ cream or powder, instead of thin coconut milk use 2 tbsp coconut cream diluted with little water and boil. Then add the thick can milk.
In a frying pan, splutter mustard seeds in hot oil and add curry leaves. Pour this seasoning over the curry. Sprinkle a few cilantro/coriander leaves for flavour.
Serve warm with appam/idiyappam/rotis etc.
