Add chopped Onions, Tomatoes, Garlic Cloves, Green Chillies, half of chopped Coriander Leaves, Ginger garlic paste, Curry Leaves, Ripe Tamarind ball, Salt, Red Chilli, Turmeric, Cumin and Coriander powders to a pressure cooker along with a tablespoon of Oil. Saute all that for about 3-4 minutes. Pressure cook with a cup of water for 6-7 whistles. Let the steam settle down on it's own. Meanwhile boil Eggs as required.

Let it cool down a bit before grinding to a smooth paste. Now add this mix to a cook and serve pot. Adjust spices at this point. Also add extra whole Green Chillies if desired. Bring it to a rolling boil at first and then simmer on a low heat. Dry roast some Split Bengal Gram or Putana Daal or Fried Bengal Gram or Roasted Bengal Gram in a pan. The names are many but this Daal gives a unique flavour to many a dishes.

Grind this Daal to a smooth powder or make a paste using some water. Add this to the simmering Tamatar ka Kat along with 2 cups of water slowly by stirring it continuously. Also add boiled Eggs with 2-3 cuts on all the sides so that they blend with the Curry. Or else you can even fry them in a little Oil with Red Chilli powder so that they taste great.