Chop the skin of the tomatoes and allow it to cook in water for 7- 10 mins .Once done allow it to cool down and remove the skin and crush the tomatoes with hand and set aside. Soak the tamarind pulp extract the juice and set aside. Heat a kadai add in oil once it is hot add in Mustard seeds, Hing, Curry Leaves ,Crushed Garlic pods and Crushed whole pepper.

Sauté for 5 m ins in a low flame and then add in water to this add in the extracted tamarind water ,crushed tomatoes and all the spice powder and allow it to cook in a low flame till the raw smell leaves .Check for salt and add if required.

Finally once the raw smell leaves crack open the eggs and cover cook for 5 mins and switch off the flame. I prefer the eggs scrambled so I followed the same. If you don’t prefer leaves the eggs undisturbed. Finally switch off and garnish with a fistful of coriander leaves and serve hot with rice.