Ingredients:
Oil - 1 tsp
Red Chilli Powder - 1/2 tsp
Curry Leaves - few
Turmeric Powder - 2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tblsp
Tomatoes - 500 gms, skin peeled and chopped
Tamarind Pulp - 1/2 cup
Cinnamon - 1/2 inch stick
Cloves - 1 to 2
Cardamoms - 1 to 2
Ginger Garlic Paste - 1/2 tblsp
Salt as per taste
Coriander Leaves - handful

For Seasoning:
Dry Red Chillies - 2
Garlic Cloves - 3, peeled
Cumin Seeds - 1/2 tsp

For Garnishing:
Besan Flour - 1 tblsp, dry roasted
Hard-boiled Eggs - 2 to 3

Method:
1. In a pan, fry the chilli powder, curry leaves, turmeric, cumin and coriander.
2. Add 1 cup of water and tomatoes, red chilli powder, cinnamon, cloves, cardamoms and ginger garlic paste.
3. Cook well.
4. Add salt to taste.
5. Cook over low eat to a soup like consistency.
6. Mix the dry roasted besan flour in a cup with little tomato liquid and mix until smooth.
7. Add and cook together with the tomato curry for about 5 minutes or more.
8. When the curry turns thick and is creamy smooth, remove from heat.
9. Saute the whole red chillies, garlic and cumin in a little hot oil.
10. Pour over the curry.
11. Slice the hard-boiled eggs in half.
12. Garnish with the curry with the sliced eggs.
13. Serve hot.