Heat a kadai and add one tbsp oil. (I used a regular kadai, not a non-stick one.)
When the oil is hot, add chopped garlic, and sauté till the garlic turns golden in color.
Add chopped onion, and sauté till the onion turns translucent.
Add chopped tomato, sauté for a minute, and then add turmeric powder and red chili powder. (You can reduce or increase the quantity of red chili powder as per your child's age and preference.)
Sauté till the oil starts to separate from the mixture, and then add grated coconut.
Sauté for 2-3 minutes. Keep pressing the grated coconut with a spatula so that it comes in contact with the kadai and gets cooked properly.
Turn off heat, allow the mixture to cool, and then transfer it in a mixer's bowl.
Add a little water and grind it to a smooth paste.
Heat half tbsp oil in a kadai. (You can use the same kadai as before.)
Cut the eggs in half lengthwise and add them in the kadai.
Sprinkle a pinch of salt and pepper powder on the eggs, and sauté for a minute.
Add the onion-tomato-coconut paste and required amount of water depending on the desired consistency of the curry.
Allow the curry to cook on medium flame for 3-4 minutes while stirring intermittently, and then add salt and garam masala powder. (You can increase the quantity of garam masala powder if you're making the curry for adults. Also, instead of garam masala, you can use "ghati masala" to give the curry a spicy, Maharashtrian flavor. It tastes awesome but since Devansh can't handle a spicy curry, I stick to garam masala.)
Bring the curry to a boil, and then lower the heat and add chopped coriander.
Stir once and then turn off heat.
Serve with hot rotis or rice.