Add coconut oil to a deep pan. Let it heat up.

Add in whole spices (cinnamon, cardamom, cloves, fennel seeds, curry leaves, dried red chillies).

Saute for a few seconds.

Add in the green chillies and sliced onions.

Saute the onions for a few minutes till they are soft.

Add in ginger/garlic paste. Saute for 30 seconds.

Add in tomatoes that have been sliced.

Add some salt at this stage so the tomatoes cook faster.

Mix everything well to combine.

Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.

Once the tomatoes are mushy, add in the seasonings (turmeric powder, red chilli powder, Kashmiri red chilli powder, black pepper powder, garam masala powder and coriander powder).

Saute for a few seconds.

Add water to the pan.

Add a little sugar for balance and mix everything well to combine.

Cover the pan with a lid and cook on a low flame for about five minutes.

In the meantime, get the hard boiled eggs ready.

After eggs are cooked, make some small gashes on the eggs for the flavours of the curry to penetrate into the eggs.

Add the prepared eggs to the pan.

Mix well to combine.

Cube 10 baby potatoes into small pieces.

Bring pot of water to boil.

Boil potato cubes for ~10 mins (until it slides off a fork easily).

Add potato cubes to curry.

Add about 500 ml of coconut milk to the pan. Mix well. Bring to simmer for 3 mins then turn off heat.