Cut potatoes into thin round slices.
Heat oil in a pan, add eggs and fry till golden brown.
In the remaining oil add ginger garlic paste and fry.
Now add tamarind pulp and yogurt, fry for few seconds.
Add onion seeds, mustard seeds, red pepper, salt, turmeric, chili powder and tomatoes.
Cook till gravy thickens.
Add in sliced potatoes and stir well.
Pour 1 cup water and simmer on low flame for 8 – 10 minutes.
Now add green chilies, coriander leaves.
Dish it out, garnish with boiled egg cut into four pieces each.
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