Hyderabadi Spicy egg curry

You will need:
Eggs-6 -hard boiled
Cooking oil-4 Tbsp
Shah Jeera(black jeera) or white jeera-1/4 tsp
curry leaves-8-10
Sesame/till seeds-1&1/2 tbsp
Fresh coconut-1 Tbsp
Poppy seeds-1 tbsp
pinch of methi seeds
1-2 whole dry red chillies
Garlic cloves-chopped-4
Green chillies slit-2
1/2 chilly powder
1/2 jeera powder
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
1&1/2 tbsp tamarind paste
1 cup water-as required
salt,1/4 tsp garam masala powder
Method
1) Heat 2 tbsp oil in a pan and add the boiled eggs and fry for 2 mins and remove from heat.Cut into halves.
2) Dry roast:
Sesame seeds and poppy seeds for 4/5 mins.Grind sesame seeds,poppy seeds,fresh coconut & roasted peanuts to a fine paste adding some water.Keep aside.
3) Heat 1 & 1/2 Tbsp oil in a pan.Add cumin seeds and let them splutter and then add methi seeds,curry leaves,dry red chilly,green chilly and chopped garlic,fry for 20 secs,and then add the ground paste.Saute till oil separates., ie appox 7-8 mins on medium heat and stirring it constantly so that it doesn't burn.
Now add:
Chilly powder
turmeric powder
Coriander ( dhaniya powder)
Cumin ( jeera )
Saute again for30 secs
Add the boiled eggs and mix well.Add tamarind paste and let it cook over low flames for 4/5 mins.Now,add 1 cup water and salt and cook for 10/12 mins.
Last,add garam masala.
Serve hot with plain,white rice,paratha