Grind half quantity of onion, garlic and ginger together with a little vinegar.
Grind the remaining onions, garlic, ginger with kashmiri chillies, cumin and peppercorn with a ittle vinegar separately.
Heat oil and add onion, ginger garlic paste.
Saute till light brown colour. Add the second lot of ground masala and saute well till the the gravy stops sticking to the pan.
Add 1 cup water and cook on a low heat.
While the water reduces to half, add green chilli, sugar, tamarind and eggs.
Simmer till the gravy thickens.
Serve hot with steamed rice.