Add quarter cup of water to the mixture and let it cook.
Add the coconutmilk or paste to the boiling mixture. Mix it well and add salt to taste.
Add the tamarind juice and asafoetida and allow it to cook.
As the gravy begins to thicken and starts boiling, reduce the flame.
Break the eggs into the gravy. Do not stir. Turn the flame to somewhere between low and medium, close the pan and let the eggs cook in the gravy. Make sure the eggs don¦t burn or get stuck to the pan. However, do not stir and scramble the eggs too much.