In a small sauté pan, heat one cup of vegetable oil to 350 degrees Fahrenheit.
When oil is heated, place two whole boiled eggs into the hot oil to fry and baste the egg with the oil to evenly develop a golden crust all round. When crust is developed (about 2 minutes) continue frying the remaining eggs in the same manner. Remove and set aside to cool.
Place a medium iron pot over high heat and add the 3 tbsp of oil.
When oil is heated add the cumin, coriander, maithe, and mustard seeds to toast for 30 seconds then place in the onions, garlic, chadon beni, celery, chive, ginger and thyme leaves.
Sauté for two minutes until fragrant. Add the curry, cumin, garam masala, turmeric spices and allow spices to parch while stirring and cooking for 1 ½ minutes.
Add ¾ cup water. Stir and allow curry spices to cook by reducing water by half to form a thick curry paste.
Add diced potatoes, ½ tsp salt and the rest of the water. Stir ensuring to scrape the bottom of the pot to deglaze any curry or aromatics bits stuck at the base of the pot.
Cover and bring to a boil, then reduce heat to medium and simmer until potatoes are half cooked. ( About 8 – 10 Minutes )
In a small bowl, mix the coconut powder and heavy cream together.
Remove cover and add the coconut mixture, half the diced tomatoes and the fried-boiled eggs. Stir to combine.
Cover and continue cooking on medium heat for six minutes or until sauce has thickened up and exterior of the eggs have absorbed some of the curry sauce.
Season with salt and black pepper to your desire, garnish with rest of the diced tomatoes then remove pot from heat and set aside to serve with Buss up Shot Roti or even with boiled Rice.