In a deep pan, heat coconut oil and add onions. Fry for few minutes until translucent.
Add ginger, garlic, green chilli and curry leaves. Stir fry for 1 minute. Now add chopped tomatoes and all powder spices except for garam masala. Mix well and cook until tomatoes released its juices and oil starts to separate.
Add boiled eggs and stir fry for 1-2 minutes. Add ½ or 1 cup of water (depending on how thick you want your gravy), garam masala and salt to taste. Mix, bring to a boil then cover and lower the temperature to low-medium.
Simmer for 10 minutes on low-medium flame, until the water is reduced and the consistency of the gravy is thicker.
Serve hot with chapati, rice, appam, soft dosas or parathas.
Notes: if the curry is watery, increase the flame and cook uncovered. If the curry is too thick you can add some more water.
Nutrition Information
Serving size: 2-3
Recipe by My Indian Taste at http://myindiantaste.com/kerala-style-egg-curry-egg-roast-paleo-recipe-kerala-mutta-roast/