Peel and cut the tapioca into medium-sized cubes.

Boil tapioca with water, turmeric powder, and salt until tender. Drain and set aside.

Heat oil in a pan and add chopped onion and green chilli. Sauté until light brown.

Add ginger garlic paste and sauté until the raw taste is gone.

Lower the flame and add chilli powder, coriander powder, pepper powder, curry leaves, and garam masala powder. Sauté for 10 seconds.

Add chopped tomato and sauté in medium flame until the oil separates.

Add cooked tapioca, mix, and mash it.

In a bowl, crack open the eggs and add chopped green chilli, pepper powder, grated coconut, and salt. Beat well.

Heat a pan, add oil, and pour in the egg mixture. Cook on medium flame and scramble the eggs.

Add the scrambled eggs to the tapioca mixture, mix well, and cook for another two minutes.

Turn off the flame. The tasty Egg Cassava is ready to serve.