Chop the onions, tomatoes, green chillies and set aside.
To make the masala base for the curry, In a kadai/wok add oil, once the oil is hot, add fennel seeds, cinnamon stick, cardamom pod, green chilli. Allow the flavors to infuse in the oil. This will take a few seconds.
Add in the onions, salt, garlic and ginger and sauté until the onions turn soft.
Add in the chopped tomatoes and cover and steam until the tomatoes soften.
Add the masala powders, that is red chilli powder and coriander powder and sauté for few seconds until the raw flavors of the powders is cooked off. (if you feel the masalas burning, sprinkle a little bit of water and cook)
Once the tomatoes soften, mix it well until all the ingredients come together.
Add in the grated coconut, stir it well
Check for salt adjust if required and switch off the flame. This is our masala base and its ready to be ground.
Cool the above cooked masala base completely and then grind it to a smooth paste by adding a little water.
Heat the same wok/kadai once again, add oil, once hot, add the ground masala paste. Add water to adjust the consistency and bring it to a boil.
Once it comes to a boil, reduce it to a simmer.
Now crack an egg in to a small bowl and then gently pour the egg into the simmering curry. Similarly add in the other eggs. Its important not to add the eggs close to each other. Keep some distance between the eggs to avoid them sticking together.
Cover and simmer for 5 mins or until the eggs are cooked. Do not stir in the curry too early otherwise the eggs will split and mess the curry.
After 5 mins gently check if the eggs are cooked, once done switch off the flame.
Garnish with freshly chopped coriander leaves and serve hot with rice or roti or even Dosa.
If you don’t want to drop the eggs whole, you can also add boiled cooked eggs or cooked omelette in the curry. The taste will be fantastic nevertheless