Boil the eggs adding salt for 10-12 minutes. Keep it covered for some time. Deshell and make slits on each of them. Set aside.

Heat oil in pan, add cinnamon and cloves followed by fennel powder.

Now add onions immediately and saute till golden brown. Then add ginger garlic paste and saute till raw smell disappears.

Next add tomatoes and salt. Cook till mushy.

Add coriander powder in the blender and take half of the cooked tomato onion gravy and grind without adding water.

Add potatoes and the ground mixture along with the washed water. Cover and cook till it boils and potatoes are soft.

Now add the coconut paste and coriander leaves,mix well. Drop the eggs and after it boils switch off the stove.