Heat oil in a pan. Add tempering ingredients such as mustard seeds. Once it crackled, add curry leaves.
Then add chopped onions. Saute them until they become translucent.
Next, add ginger garlic paste and saute them until the raw smell goes off.
Then add slitted green chillies and tomatoes. Saute them for 1 min.
Then add all the spice powders. Saute them well until the raw smell goes off.
Then add coconut milk and bring it to boil.
Before adding eggs to the gravy, give it a slight cut to the boiled eggs with the knife.
Then add all the eggs to the gravy and give it a gentle mix. Check for salt at this stage.
Then close the pan and boil the Egg curry until the oil releases in the sides. Egg Curry in Kerala Style is ready to serve hot.