Cumin & Black Pepper Egg Curry

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1-inch chunk from a brick of tamarind pulp

1/2 red onion, chopped

2 garlic cloves, peeled

1 teaspoon turmeric

1 tablespoon whole cumin seeds, toasted and ground

1 1/2 teaspoons whole black peppercorns, toasted and ground

1 potato, peeled and cut into 5 crosswise slices

2 tablespoons oil

1/2 yellow onion, sliced

15 to 20 curry leaves (optional)

2 tablespoons tomato paste

Pinch of sugar

Salt to taste

4 hard-cooked eggs, peeled

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