Instructions

1. Heat oil in a deep bottomed vessel. Add mustard seeds, asafoetida and curry leaves and let them splutter.
2. Add the chopped onions and green chilli and fry until brown.
3. Add turmeric and ginger garlic paste and fry for a minute.
4. Add tomatoes and fry until soft.
5. Add cumin powder, coriander powder and chilli powder and mix.
6. Add the tamarind water and coconut milk and boil until oil oozes out on the sides.
7. Add the boiled eggs and mix.
8. Serve hot.