To begin, hard boil the eggs. Peel and make gashes along the length so that the masala can soak in.
Heat 1 tbsp of oil in a pan. Saute the eggs until they lightly colorize. This adds extra flavor to the egg curry.
In the same pan, heat 2 tbsp of oil. Add in the achari masala - mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds. Allow them to crackle.
Add in finely chopped onions and chopped green chillies. Saute until the onions are translucent.
Add in ginger garlic paste. Saute until the onions colorize. Do not brown.
Add in finely chopped tomatoes. Mix well. Add the salt. This helps tomatoes cook faster. Cook until the tomatoes soften.
Now add in the dry masalas - Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix well.
Add a bit of water. Add in tomato puree and mix well. Cover with a lid and cook until the oil starts appearing on the sides.
Next, add in tamarind pulp and mix.
Now add in the boiled eggs and mix until they are well coated.
Finally, add garam masala powder. Mix well. Adjust the gravy as per your taste.
The Achari Egg Masala Curry. Serve hot with puris or parathas.