Boil the eggs, peel and make cuts on them and set them aside.

Heat mustard oil in a heavy-bottomed pot until it starts to smoke. Turn off the flame and let it cool.

Heat the oil again over a medium-high flame. Add bay leaf, dry red chillies, and mustard seeds to the hot oil and let them splutter. Then add curry leaves and sauté for a few seconds until they become fragrant.

Add the finely chopped onions to the pot and cook them until they turn golden brown.

Add the ginger garlic paste and saute until the raw smell disappears.

Stir in the kashmiri red chilli powder and tomatoes to the mixture. Continue cooking until the oil begins to separate from the sides of the pot.

Mix in turmeric powder, red chilli powder (optional), coriander powder, cumin powder, garam masala, and salt. Cook for a couple of minutes, stirring occasionally.

Add the cubed potatoes to the curry and stir to coat them with the spice mixture.

Add the desiccated coconut and milk and mix with the spices and potatoes. Cook for a few minutes. Stir occasionally.

Pour in the water to adjust the consistency of the curry. Cover the pot and let the potatoes cook on low heat until tender (approx.10-15 minutes).

Gently add the hard-boiled eggs and fenugreek leaves to the curry, cover the pot again and let the curry simmer for another 5 minutes to allow the flavours to meld together.

Garnish with freshly chopped coriander leaves (cilantro) and serve it hot with roti or steamed rice.