First grind half of the ginger, garlic and onion with little vinegar. Keep this aside.

Now grind the remaining ginger, garlic and onion, coconut with kashmiri chillies, cumin seeds and pepper corns with little vinegar to a smooth paste.

Heat oil and sautT first set of onion paste to a light golden color. 4)Add second set of onion masala paste and sautT till the masala leaves the edges.

Add half cup of water and cook in low heat.

When the gravy reduces to half, add green chillies, tamarind pulp, sugar and boiled eggs.

Simmer till the gravy thickens. Remove pan from fire.

Goan egg/anda/muttai/koli motte curry is ready. Serve hot with porotta, chappathi etc.