Dry roast sesame, poppy, peanuts separately and let them cool. Grind these ingredients along with tomato to a smooth paste.
Take oil in a deep pan. Add cumin, chopped garlic, green chillies and sauté till nice aroma. Add curry leaves.
Add onions and sauté for 2 min. Add turmeric also. Once the onions are done, add the ginger-garlic paste and sauté till the raw flavour is gone.
To this, add the ground paste and mix well. Add enough water and cook while stirring occasionally on a low flame for about 10-15 mins or till oil separates.
Add tamarind paste, red chilli powder, salt and mix. Also, add the eggs with vertical slits. If needed add some more water and simmer on a low flame for 10 mins.
Sprinkle garam masala and mix before you turn off the flame. Garnish with coriander.