Hard boil 3 eggs, shell them and cut 4-5 pieces of each egg. Keep aside ready.
Wash and wipe 3-4 large sized tomatoes, cut them into cubes of almost the same size as that of eggs and keep them aside ready.
Peel off the skin of 4-5 large sized onions and cut them also of the same size and shape as that of the eggs and tomatoes. All three cuttings of onions, tomatoes and eggs should look similar. You can also cut some capsicums similarly and keep ready.
Heat ½ cup of oil, when hot add in ½ cup of half cut cashews and fry till golden, remove and keep aside ready to use.
Add the onions to the oil and fry till translucent. Now add the following masala one by one, 1 tblsp coriander powder, 1 tsp jeera powder, ½ tsp haldi powder, 1 tsp red chilly powder, ½ tsp fennel seed powder, 1 tsp garam masala powder, 2 tblsp of garlic coconut chutney powder, 1 bay leaf, 5-6 curry leaves, salt to taste and mix well. Fry for some time say 3-4 minutes, sprinkle water if too dry and necessary. Add in the chopped tomatoes, 2-3 tblsp of water and mix well, keep the heat on minimum and cook a bit, till the masala blends well and the tomatoes become soft.
Add the fried cashews and the chopped eggs and mix well. Cover and cook on its own steam for 5 minutes. Remove and serve hot immediately with roti / bread.