Preparation - can be done in advance:Hard boil the eggs. {how to make the perfect hard boiled eggs}, boil potatoes, peel and keep aside.
Heat 1 tbsp oil in a heavy bottomed pan. Add the dried red chillies and pepper corns and stir for 30 seconds.
Add the garlic, ginger, onion and tomatoes and fry on high flame for 1-2 minutes. Add the sliced dried coconut or fresh/frozen coconut and stir for another 1 minute on medium flame.
Lower the flame and add salt, turmeric and cover the pan and allow to cook for 6-7 minutes until tomatoes are soft and onions are cooked.
Using a pair of tongs try and pick out all the tomato skins and discard them. This is optional but it does give a better texture to the sauce of the curry. That's the reason I've left the tomatoes as large chunks (quarters) so that I can easy remove the skins. You can even use them just halved. Alternatively, blanch the tomatoes and grind them along with the other ingredients for the paste.
Remove all the ingredients on to a plate and cool.
Grind to a fine puree using 1/4 cup water.
In a heavy bottomed pan, heat the remaining 1 tbsp oil or ghee.
Add the whole spices, stir for few seconds.
Add the prepared puree, along with 1/2 cup water or just enough to get the consistency you like.
Adjust salt, and bring to a simmer.
Meanwhile, heat a tsp of oil in a non stick pan. Halve the boiled peeled potatoes lengthwise and lightly fry them in the hot pan with a sprinkle of salt until golden. Remove and add to the simmering curry.
Halve the eggs lengthwise and add gently to simmering curry.
Once the eggs and potatoes have simmered for 5 minutes, add the Parsi Dhansakh Masala or Garam Masala powder, stir to mix and remove from flame.
Cover and keep aside for 30 minutes so that they absorb the flavours. Remove into a serving bowl, garnish with coriander.
Serve with plain steamed rice, zeera rice or ghee rice.