Hard boil the eggs (I used the pressure cooker; use whichever method you want), remove the shell and cut in halves. Keep aside.
In a pan, heat oil and add sliced onions. Saute for 3 minutes.
Add curry leaves, garlic and green chillies and sauté again till onions are light golden
Add the tomatoes and sauté for another 5 minutes.
Add the spices and season with salt.
Saute again till the masala comes together; add water to loosen up the gravy a little. (Skip water if you like it dry).
Add the boiled eggs and mix gently. Remove from heat and garnish with coriander leaves.