1) Roast lightly poppy, coriander, caraway, cocounut, and sesame. Grind to a paste.
2) Hard boil the eggs in enough water, adding 1 tsp salt (so they shell easily). Sprinkle some salt( so they don't stick), and shallow fry these till golden brown.
3) Temper the oil with fenugreek. Add the onion paste, and fry till light pink.
4) Add the ginger, garlic,the red chilli and tumeric powders, the paste in 1) and salt to taste. Fry for 5 mins.
5) Add the green chillies, the tamarind juice, the curry leaves. Simmer for 5 mins. Serve.
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