Place eggs in a large saucepan and cover with water. Boil for about 8-10 minutes.

Cool and peel the eggs.

Make a few shallow cuts around each egg with a knife.

Meanwhile, heat oil in a large frying pan over medium-high heat.

Add cinnamon, cloves, and cardamom. Sauté, stirring, for about 30 seconds or until fragrant.

Add onions, green chilies, and curry leaves. Sauté, stirring, for about 2-3 minutes or until the onions are soft and translucent.

Add garlic and ginger. Saute, stirring, for about one minute or until aromatic.

Add ground fennel and black pepper. Saute, stirring, for about 30 seconds.

Add potatoes and carrots. Season with salt. Stir to combine.

Pour in coconut cream and water. Stir. Bring to a boil. Simmer for about 4-5 minutes or until the vegetables are tender.

Add eggs, garam masala, and thin coconut milk or canned coconut milk. Heat through.

Heat coconut oil in a medium frying pan over medium heat.

Add onions, curry leaves, raisins, and cashew nuts.

Saute, stirring, for about 2-3 minutes or until the onions turn brown and the raisins are plump.

Add tempered spices to the stew. Stir.