Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.
Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again. Add about 2 cups: water and mix well. When it comes to a boil, lower heat and simmer 8-10 minutes.
Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.
Add eggs and serve hot garnished with the coriander leaves.
