South indian egg curry

Heat the oil in a kadai.
Add shallots,ginger,garlic and curry leaves and saute on low heat for 45-50 minutes or until caramelized,stirring and scraping the bottom and sides of the kadai occasionally.
Reduce the heat to very low and add all the spice powders and stir constantly for a few seconds until the raw smell of the masala disappears,taking care not to burn the spices.
Add 3/4cup water and enough salt.
Mix well and bring to a boil.
Now reduce heat,cover the kadai with its lid and simmer for 5minutes or until the oil floats on top.
Stir again.Make slits on eggs and add to the gravy.
Simmer for another 5minutes.
Finally add coconut milk,mix gently until heated through and remove from heat.
Serve hot with Appam/chapati/rice...