Grind together coconut, coriander seeds, cumin seeds, black peppercorns, tamarind, dry red chilies, half of the onion and garlic along with ½ cup water to a thin paste.

Heat a kadai and add oil. After oil gets heated, add remaining ½ onion and sauté till onion turns pinkish.

Pour the gravy from blender in the kadai and cook for 2 minutes on low flame. Add ½ to ¾ cup water and mix.

Add the boiled eggs to the gravy and simmer for 5 minutes.

Garnish with chopped coriander leaves.