Heat a pan with oil on a medium flame. Once the oil turns hot, add cumin seeds and mustard seeds. When the spices crackle, add curry leaves and garlic. Fry for about a minute.

Add onions and green chilli. Fry till the onions become lightly pink. They should lose the raw flavor.

Add tomatoes, turmeric, salt and fry till the tomatoes turn very soft and mushy.

Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.

Fry till the mixture becomes fragrant for about 2 minutes.

Add water , just enough to partially cover the eggs. Mix well & bring it to a boil. Lower the heat.

Cook covered till the curry becomes thick and the onions are soft cooked. If it is runny evaporate the water by cooking further for a while on a high flame.

Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk may curdle. Mix well and taste test. Add more salt if required.

Serve tomato egg curry with rice or roti or naan. Garnish with coriander leaves if you desire.