Hard boil 4 eggs, peel, and set aside
Slice red onions as thinly as you can. You should have about 5 cups once sliced. I normally use 4 large onions
Heat 2 tbsp coconut oil in a pan and add the 5 cups sliced red onions
Heap heat low-medium and saute the onions until they turn pink
Add 1 tsp minced garlic, 1 tsp grated ginger, 1/2 tsp red chilli powder, 1/2 tsp Kashmiri chilli powder, 1/4 tsp turmeric powder, and 2 tsp coriander powder.
Mix everything well and continue to cook on low heat until the onions caramelise and turn a dark golden brown
Add 1 cup cubed tomatoes along with curry leaves and mix well. You can add water at this stage for a more runny gravy, I usually don't.
Cook until the tomatoes are soft and mash them into the onion mixture as you go
Once the onion-tomato mixture has softened and caramelised fully, add salt. The process of cooking the onions should take around 10-12 minutes in total, on low heat
Finally add the boiled eggs, mix well to coat the eggs with the gravy, and garnish with chopped Coriander leaves
Set aside for a few minutes before serving