Heat the oil in a earthen vessel over a medium heat. Splutter mustard seeds.

Add onion, green chilli, curry leaves and some salt into the pan. Saute it well until onion turns light brown.

Add ginger and garlic paste and saute until aromat. Add spice powders and mix

Add tomatoes and saute until mushy. Add Second (medium thick) coconut milk. Add salt as needed. Mix it well.

Slit eggs in half and add to curry. Let it simmer for another 10 minutes for the masala to coat in the egg..

Add thick coconut milk and gently swirl the pan without breaking the eggs. Once it boils, and the gravy has desired consistency, switch off. Serve hot with Appam, idiyappam, parotta etc