Slit the boiled eggs on two ends.

Rub the egg with salt, turmeric and ginger garlic paste. Keep aside for 10 minutes.

Heat a kadai and add 1 teaspoon of oil.

Add coriander powder, chilli powder and coconut. Stir and heat well.

Once done, grind them well in a mixer with required water.

Heat the remaining oil in the kadai and crackle mustard. Add tomato and sauté until they are soft.

Add the egg masala and stir for a minute. Add the ground masala and required water. Mix well.

Add the eggs; mix well and cook for 5 minutes under low flame until the gravy become semi - thick.

Best served with aapam.