Heat oil in earthen vessel over medium heat, splutter mustard seeds
Add onions, green chillies, curry leaves with little salt. Saute until onions turn light brown
Add ginger and garlic, saute until raw aroma goes away
Add tomatoes and saute until tender and mushy
Add second coconut milk with little salt. Mix well
Slit eggs in half and add to curry. Simmer and cook for 10 minutes
Add thick coconut milk and gently swirl the vessel without breaking eggs. Once it boils and gravy has reached desired consistency. Switch off
Serve hot with Appam, parotta, idiyappam etc