Take water in a deep pot and slowly place the eggs. Water should completely cover the eggs.
Bring it to a rolling boil. Remove from heat and keep covered for 12 minutes for medium-sized eggs. (10 minutes for small eggs and 14 for large ones.)
Transfer the eggs to ice water (water should cover the eggs). After 5 minutes, peel and halve the eggs. This way you can peel them very easily. And you get perfectly cooked egg whites with soft but well-cooked yolks.
Make the Gravy
Heat coconut oil in a pan. Add onions and sauté on medium-low flame until they turn translucent.
Add chopped green chillies and curry leaves. Keep stirring until the onions start turning brown.
Add minced ginger and garlic. Sauté until browned.
Stir in the tomatoes and sauté until they are cooked and mashed.
Add the spices and stir. Add ½ cup of water.
Bring it to a boil and simmer for about 10 minutes until everything comes together as a thick gravy.
Finish with the eggs
Add the boiled and halved eggs. Stir gently without mashing the eggs.
Garnish with fresh curry leaves and serve! Optionally, you can garnish with coriander leaves.
The flavor of the egg roast depends on how long you stir the onions and tomatoes. Sauté on medium-low heat until you brown the onions and tomatoes before adding water.
Cooking the eggs right is also important. Do not overcook the eggs. If egg is boiled for too long, the yolk will turn grey and tough and lose its flavor.
You can add ½ teaspoon of ground cumin for added flavor.