Boil the eggs and remove the shell and keep it aside.

Grind chillies, coriander seeds, jeera seeds, turmeric powder, tamarind, garlic cloves, peppercorns to a fine paste.

Keep a wok, add 4 tbsp ghee, add the masala and fry well. Add one cup of water and boil on a low flame.

Add sugar. When the gravy thickens, add salt to taste and 1 tbsp ghee.

Add the boiled eggs and mix with the masala. Close the lid and boil it for a minute on a slow flame.

Serve hot with chapatis, rotis or panpoles or as a side dish.