2. Also add green chilies and garlic. cook for 4-5 minutes till raw garlic smell goes away.

3. Now add cilantro leaves and curry leaves. fry for a few minutes till leaves and stems become tender.

4. Now add turmeric, coriander and pepper. fry for a few minutes to cook all spices.

5. Add desiccated coconut and salt. stir fry for a few more minutes till the mixture turns aromatic.

6. Remove from the heat and let it cool. blend the mixture by adding some water into a smooth puree.

7. Transfer the puree back to the wok and bring to a boil on medium heat. lower the heat and add coconut milk. cook for another 10-15 minutes till gravy thickens.

8. Add salt and boiled eggs. check for seasoning. simmer for few more minutes and then remove from heat.

9. In a small pan, fry some cashews in ghee. garnish on top of cooked gravy. serve with rice and naan.