Dry roast the peppercorns, cumin seeds, and fennel seeds in a pan until fragrant.

Add the cinnamon stick and cloves, frying them briefly.

Transfer the spices to a blender, and add the ginger, garlic, and green chili.

Grind everything coarsely and set aside.

Heat 1 tbsp coconut oil in a mud pot.

Add turmeric powder and pepper powder to the oil and mix well.

Place the boiled eggs in the pot, yolk side down, sprinkle with salt, and fry until slightly browned. Remove and set aside.

In the same pot, fry the chopped small onions until slightly brown.

Add the prepared masala paste to the onions, along with some water to wash out the blender, and mix well.

Cook until the mixture dries out, then add more water and cook for 2 more minutes.

Add the chopped tomato and cook until mushy.

Add salt, chili powder, coriander powder, and a bit of water, cooking until the spices blend well.

Place the fried eggs back into the curry, top with a sprig of curry leaves, and cook for an additional 2 minutes.

Serve hot with chapathi, rice, or your preferred side dish.