Boil the eggs with some salt, deshell and keep it aside.(Note : Adding salt prevents the egg from breaking)

Grind the all the above listed ingredients "To Grind" to fine paste and set it aside.

Heat coconut oil or cooking oil in pan, when its hot, Add crushed green chilles and saute for a minute.Now add sliced onion and little salt to taste; statue till it turns to translucent and light brown in color.Add crushed ginger and garlic, saute till the aroma rise.

Reduce the fire to low and add the grounded masala paste and saute till oil separates.

Increase the fire to medium-high and add cubed potato and thin coconut milk.Cover and cook till done.

Add the cashew paste with thick coconut milk and mix well (Note : This step is purely optional, it enhance taste & also give a rich flavor.)

Now reduce the fire to low, add the cashew mixed thick coconut milk and bring to a boil.

Halve the boiled eggs and add to the gravy. Remove from fire.

Heat oil in another small frying pan and add mustard seeds; let it splutter. Add sliced shallots and curry leaves,saute till it turns golden brown. Add to the curry, cover and keep aside for 10 minutes before serving, so that eggs absorbs spices...Serve hot & Enjoy!