Lightly prick the boiled eggs with a fork and fry them in little oil till they get a golden coating. Remove and keep aside.
In the same pan add onion and fry till golden, add ginger garlic paste and chilies. Fry for a minute, add coconut paste, all the powdered spices and tomatoes.
Mix well. Cover and cook on slow flame for 1 minute, add ¼ cup water. Mix well.
Again cover and cook on slow flame till the tomatoes are tender and the raw smell of the masalas disappear.
Once done add all spice powder. Mix well. Add the eggs, cover and cook on slow flame for 5 minutes, add ¼ cup water or as required.
Mix well cook for 2 minutes, sprinkle some chopped coriander. Serve hot.