Boil the eggs, peel, and slit on the sides; this will allow the masalas to penetrate the eggs. How long to boil eggs is a handy guide for the best results. Set them aside.

On a medium flame, heat up the oil in a large saucepan.

Once the oil is warm, add the fresh coconut, sliced onions, ginger, garlic, and spices. [All the ingredients in the section homemade masala]

Immediately reduce the flame to medium-low, and mix the ingredients.

This is the slowest part of the cooking process, as coconut is extremely fatty and a high flame would make it burn. Keep on mixing, and cook till the onions are soft, the spices cooked, the ginger and garlic don't smell raw any longer. This whole process will take 5-7 minutes.

Once the shallots and coconut turn golden, allow the coconut mixture to cool down a bit before blending to a fine, smooth paste, using a little water if necessary, in a blender.

Set the paste aside.

In a large pan, add the remaining oil, and warm up on medium flame.

Once warm add the remaining thinly sliced onions and a pinch of salt, then sauté until golden.

Once the onion slices are soft and golden, add the blended onion and coconut masala.

Mix well in the pan and cook on a low flame until the oil separates from the spices.

Add the curry leaves to the pan and mix well once more.

Finally, add water as per preference; for a medium-thick curry, add a cup and a half of water and simmer to the desired consistency.

Once the water is added, bring the curry to a boil and add the slit eggs and a pinch of garam masala powder.

Allow the eggs to simmer, on a very low flame, in the curry for about five minutes, then adjust the salt, and serve!