Coarse grind coconut, green chilies, mustard, salt and tamarind in a mixie, adding a little water. (Do not grind into a fine mixture)
Cut onions finely
Heat the cooking oil in a thick bottomed deep frying pan. When the oil is hot add a pinch of mustard seeds. When the mustard seeds sputter, add bay leaves, coriander leaves and finely cut onions. Fry for a while.
Add ground coconut mixture.
Break the eggs and add into the pan. Stir for 2 to 3 minutes. Cook for a while till done.
The egg chutney is ready to eat
For extra taste: While eating lemon juice may be added .