Heat a heavy-bottomed kadai and add in the oil. Be generous with the oil as this is a very robust curry and tastes good only if a good amount of fat is present. Add the cinnamon, fennel seeds, cumin seeds, cloves, and curry leaves. Let the spices get roasted in oil and become aromatic. Add the finely chopped onions and saute them for about 3-4 minutes until they turn soft.

Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, and curry masala powder. Roast on a low flame for a few seconds. Add the chopped tomatoes and the salt. Add a little sugar to balance the flavours. Mix well to combine. Reduce the flame to low. Cover the pan with a lid and cook on a low flame for about 3-4 minutes till the tomatoes are mushy. Once the tomatoes are soft, mash everything gently with a potato masher.

While the tomatoes are cooking, make the masala paste. Take all the ingredients listed under masala paste and grind them to a smooth paste. Reduce the amount of spices used if required or according to your family preferences.

Add the masala paste. Rinse the mixie with water and add to the pan. Mix well to combine. Cover the pan with a lid and cook on a low flame for about 15 minutes. Mix once in a while to avoid scorching at the bottom.

Finally, add the hard-boiled eggs and finish with a generous sprinkling of coriander leaves. Serve with idli, dosai, poori, chapati, or parotta.