Heat pressure cooker or pan with oil.
Add mustard seeds, kal paasi and cinnamon. Let the mustard splutter.
Add onion, curry leaves and saute till the onions become soft.
Add tomato, coriander leaves and saute till the tomato softens a bit.
Add the freshly ground coconut paste, red chili and turmeric powder.
Add peeled hard boiled eggs, 1 cup water, salt and mix well.
Close the pressure cooker with its lid and cook for 2 whistles over medium low flame.
After the pressure releases, open the lid and mix gently.
Garnish with more coriander leaves if preferred.
Egg Kurma is ready to be served hot with Chapathis, parottas or Pulaos.