Boil the eggs, peel, and slit on the sides; this will allow the masalas to penetrate the eggs.
In a pan, add one tablespoon of sunflower oil and warm up on a low flame; once warm, add 300g of thinly chopped shallots, the grated coconut, ginger, garlic and sauté until golden brown.
Once this mixture is golden brown, add the turmeric, garam masala, coriander powder, and the Kashmiri chili powder, mix and cook for 1-2 minutes, or until the spices are cooked; do this always on a low flame.
Once this is cooked, remove it from the flame and allow it to cool down for 5 minutes. Once cooled down lightly, blend the masala mixture until smooth; this will be thick and if needed add a tiny amount of water, but try to keep it to as little as possible. Once done, set aside.
In a larger pan, add one tablespoon of sunflower oil, warm up on medium and once warm add the remaining thinly sliced onions and a pinch of salt; sauté the onions until golden, then add the blended onion and coconut masala.
Mix well the two mixtures in the pan and allow to cook until the oil separates from the spices.
Add the curry leaves to the pan and mix well.
After about one minute, 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.
Allow the eggs to simmer, on a very low flame, in the curry for about five minutes, then add a pinch of garam masala, if liked, and adjust the salt.