1 cup cooking oil
4 onions diced or 1 kilo
2 ts salt
2 TBS ginger garlic paste
1 kilo diced red tomato
1 TBS turmeric
2 TBS chili powder (depends on your chili strength)
3 TBS Coriander powder
1 TBS Cumin powder
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3 TBS of cooking oil
1 ts mustard seeds
2 red dried pepper corns
1 ts cumin seeds
10 curry leaves
2 TBS tamrind (souked in water, you add the water only)
1/2 cup of water
4 boiled eggs
3 TBS fresh chopped coriander

Step1 (making the base gravy):
Heat the oil in a pressure cooker, add the onion, saute 2 min then add the salt, after 3 min add the ginger garlic, 3 min add the tomoato, turmeric, chili, coriander, cumin, close the presto and cook for 15 min.

Step2:
Heat 3 TBS of cooking oil in a pan, add 1ts mustard seeds, pepper corns cracked in half, 1 ts cumin seeds, curry leaves, fry altogether a couple of minutes till aroma spread and then add the gravy "from step 1" and the tamrind, 1/2 cup of water, bring everything to a boil and simmer covered till the oil floats on top.

Finally add the boiled eggs, 3 min add the coriander, cover the lid and switch off the flame and let it rest for 5 to 7 min before serving.


https://www.youtube.com/watch?v=RRotiVVzN2o&list=PLAvuskUxNJPu6NN2uVI3iRpmL9O7v2Zit&index=4

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