Boil eggs, peel the shell. Make a few slits on the egg white carefully without penetrating deep into the yolks. Apply turmeric powder and a pinch of salt into the slits and all over the egg.
Heat a teaspoon of oil in a non-stick pan. Add eggs and roast them for about 3 to 5 minutes on low flame carefully turning them all sides. Remove from oil and keep aside.
In the same pan, add all ingredients except grated coconut mentioned under ‘for Chettinad masala’. Roast them until fragrant. Remove and let it cool. Into the same pan add grated coconut and roast until all the moisture in the coconut dries up and coconut starts to turn brown.
Now heat 1 teaspoon of oil to the same pan. Add onions and sauté until onions turns translucent. Add ginger garlic paste and cook till the raw smell of the paste is gone.
Add tomatoes and cook until tomatoes turn soft and mushy.
Separately grind Chettinad masala and onion-tomato-ginger garlic with a little water into paste
Keep them separate aside.
Heat remaining oil in the same pan. Add mustard seeds and wait till they crackle. Then add cumin seeds, curry leaves and onion-tomato-ginger garlic paste masala. Mix well and cook until the oil separates on the sides of the pan. Then add the ground Chettinad masala paste and cook for about 3 minutes.
Add salt and water as required and bring it to boil. Check for seasoning. If you need to add extra spice, add pepper powder as required.
10. Add pan fried eggs into the curry, simmer and cook for another 5 to 8 minutes.
11. Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves. Serve hot with steamed rice.