In a blender, add 3 shallots, 4 garlic cloves, 1 inch ginger, 1 tsp pepper corns, 1 tsp fennel seeds, 1 tsp jeera, 4 tbsp grated coconuts and make a fine paste.
In a pan, add 2 tsp oil, splutter the curry leaves.
Then add the blended paste, 1 tsp coriander powder, 1/2 tsp chilli powder, 1/4 tsp turmeric powder, salt and mix well.
Add 1/2 cup water and cook it in medium flame for 5-6 mins until the raw smell goes off.
When the oil separates, add 2 hard boiled eggs, cook for 2-3 mins in medium flame. It is done.