Spicy Egg Curry

Well..Did not know what to name it..So just left it like that..
The story behind..yesterday I was talking to one of my friend who tasted as well as appreciated my first hand recipes in BVL,Canada.She is herself a wonderful cook and I am asking her to document her recipes too for us to try.She makes mostly south indian dishes so i feel thts the reason she appreciated everything i cooked coz it was more of north indian. But the sweet thing is..she reminded me of all my recipes we tried in BVL and I got enthu to experiment with those standard recipes (I used to cook in BVL with my mom's telephonic instructions,so they were all tried and tested..just the cook was new ;)).
She used to love Egg Curry-so thats the first cooking I did..after talking to her..Well,.tough test..my brother-in law also likes egg dishes..and he has not eaten any kind of egg dish prepared by me till now...so this wud decide if I am going to cook any new egg dishes in this kitchen :).And  the verdict is ..he liked it..yipee!!

Ingredients:
1.Three Hard boiled eggs - Poke them with fork so that gravy goes inside,or can cut in half and put.
2. Besan(corn flour) -1 spoon
3. Tamarind - we need one bowl of tamarind water..little thick one..
4. All my basic ingredients -onion,tomato,dry red chillies,all dry masalas
5. 1/2 bowl of milk
6. Refined oil
7.Pudina Powder -(I make myself at home with dry pudina leaves)
8.Anardana powder
Procedure:
1.Heat dry red chillies,Jeera,dhaniya -add onions (puree form) to it and fry till transparent.
2.Add tomatoes (in puree form) and add dry masalas and cook it.
3.Once cooked,add tamarind water to it.
4. Add corn floor to milk and beat it to avoid any lumps.
5.Put the milk with cornfloor in the dish.
6.Cook for sometime so that raw smell of cornfloor goes off.If gravy is too thick,either add milk or water.
7.Then i added pudina powder  and anardana powder.

The dish is ready :)