In a pan, heat oil over medium heat and add chopped onion to it and Saute till onions are translucent. Add fennel seeds, cumin seeds, poppy seeds, cinnamon stick, cloves, black peppercorn and cumin seeds to it. Sauté for a minute.
Now add ginger garlic paste, chopped tomatoes and chillies, salt, turmeric powder, red chilli powder, and coriander powder to it. Saute again till the tomatoes are tender and cooked. Switch off the heat and let it cool down.
Transfer this into a mixie jar and grind it with the help of little water.
Transfer it again to the pan and add coconut milk and 1.5 cup of water. Let it boil till you get the desired consistency.
Make a slit in the eggs and add them to the gravy and garnish with chopped coriander leaves.
Serve hot and enjoy.