Boil the eggs to your liking, then set aside to cool and peel.
In a large fry pan or a round flat-bottomed wok over medium heat, heat the coconut oil or vegetable oil, then add the mustard seeds, cinnamon stick, cardamom pods, and crushed peppercorns, until the mustard seeds start popping and oil is spluttering.
Immediately add the fresh green chilies, ginger, garlic, and onions, stir well to combine, and fry for five minutes or so until the onions are translucent and soft, stirring occasionally to ensure the garlic and onion don’t burn.
Next add the diced tomatoes, ground turmeric, ground coriander, ground chillies, and salt, combine well, and allow to simmer until the tomatoes have reduced.
Add the curry leaves and coconut cream or coconut milk, stir well to combine, and simmer over medium-high heat to reduce to a thick creamy gravy.
Transfer the boiled eggs to the curry, simmer for a few minutes, garnish with more fresh green chillies, fried curry leaves, and sprigs of fresh coriander if you like, then serve immediately with paratha or rice.