Hard boil the eggs; remove shells and slit in half lengthwise. Keep aside.

To prepare the wet paste, heat oil in a large kadhai/wok and when medium hot, add the fennel seeds, cumin, chillies, garlic, ginger and poppy seeds. Fry lightly for 30 seconds to a minute till you begin to get the aroma of the spices.

Next add the split Bengal gram, cashewnuts and coconut; continue to fry on low to medium heat stirring constantly till the coconut starts to get light brown.

Remove from heat and allow to cool. Grind with a little bit of water to get a paste like consistency.

Heat the remaining oil and ghee in the same kadhai/wok and when medium hot, add cinnamon and cardamom.

When the cardamoms turn plump, add the onions and sauté till translucent. Then add the turmeric powder and continue to sauté for another minute.

Pour in the tomato puree and the ground wet paste; season with salt and mix well to combine. Cook on low heat till the oil has separated from the masala.

Add enough water to get a thick gravy, mix well and continue to cook for another 2-3 minutes.

Finally add the boiled eggs and turn carefully to coat well with the masala. Remove from heat and keep for at least 15 minutes before serving.