Hard-boil eggs, peel, and make slight incisions on whites.
Dry-roast grated coconut and black pepper powder until aromatic, then grind into a smooth paste with water.
Heat vegetable oil in a pot, crackle curry leaves, and sauté chopped onions, ginger paste, and garlic paste until golden.
Add chopped tomatoes and cook until soft, then stir in the coconut-pepper paste and salt.
Add water and boiled eggs; simmer for 15 minutes until gravy is thick and rich.