Egg in Tamarind Gravy

Egg Curry (Boiled Eggs in Tamarind Gravy)
Eggs - 6
Tamarind paste - 2 tbsp
2 medium tomatoes chopped
3 medium onions chopped
1 tsp cumin seeds few curry leaves
1 tsp ginger and garlic paste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
2 tbsp peanuts
2 tbsp sesame seeds
2 tbsp grated coconut
chopped cilantro (coriander leaves) - 1/2 cup
cinnamon stick -1
cloves -2
Salt
Sugar -1/2 tsp
Oil

Boil the eggs and remove the shell out. Make some slits on the eggs so that the gravy and seep through and keep them aside.
Roast peanuts, sesame seeds, grated coconut and keep them aside.
Heat oil in a pan add onions and fry until golden brown. Add ginger garlic paste, and fry for a minute. Add tomatoes and tamarind paste. Fry until tomatoes are cooked. In a blender/grinder grind the cooked mixture with roasted peanuts , sesame seeds, grated coconut, red chilli powder, salt, sugar, coriander powder, cumin powder, and make a paste. Heat little oil in a pan and add cinnamon stick, cloves, cumin seeds, curry leaves. Add the onion-tomato paste. Cook for 10min. Add about 1 to 2 cups of water to it and bring it to boil. Add the eggs and simmer for 10min. If the gravy is getting too thick add more water and boil. Add cilantro and turn off the heat. Serve with rice.