Take a cooking pot, add oil and heat it.
Add a bay leaf, 1 cinnamon stick, add chopped onions and saute well.
Add slit green chillies, add curry leaves, add salt to taste and cook until onions turn soft.
Add ginger garlic paste, red chilli powder, turmeric powder, mix and cook the masala until oil starts appearing at the sides.
Add 2 chopped tomatoes and cook until tomatoes turn soft.
Add the smooth paste of fresh coconut and poppy seeds.
Add roasted coriander seeds powder and black pepper powder.
Give a good mix and cook the masala for 10-15 minutes until it gets cooked well.
Add 1/2 cup of tamarind extracted juice into the curry.
Add 2 cups of water.
Give a good mix and stir well.
Check for salt and add more if required.
Add the boiled eggs and cook the curry for 10-15 minutes.
Finally garnish with freshly chopped coriander leaves.
Serve hot with rice.