Boil eggs, peel and keep them aside.

In a pan heat oil and add onions and curry leaves.

Add in the boiled eggs and cook until the top changes colour.

Grind together tomatoes and coconut adding a little water to a smooth paste.

Add the paste to the eggs.

Add enough water to cook the gravy.

Add the masala powder and salt and mix well.

Cover and cook on low flame for 10 minutes.

Remove from flame and garnish with coriander leaves.

Serve hot with biryani.