Onion and egg curry

Ingredients:
4 - boiled eggs
Onions, finely diced
1-2 cups - tamarind juice/pulp
Coriander leaves
1-2 tsp - garam maasala powder
1 tsp - red chilly powder
1 tsp - coriander powder
1 tsp - ginger-garlic paste
Salt to taste
1/2 tsp - turmeric

Method
In a wok, heat oil and fry the onions until they turn golden brown.
Add the tamarind juice/pulp and cook until oil starts seperating.
Add coriander leaves, garam masala powder, red chilly powder, coriander powder, turmeric, ginger garlic paste and salt.
Fry for a while until a fairly thick gravy is formed.
Chop eggs into 2 halves, add to the gravy and garnish with coriander leaves.
Serve with paranthas.