Red chilli powder
Fresh coriander leaves
Heat oil in a non stick pan. Chop onions in a chopper and add it to the pan and sauté till golden.
Add curry leaves and continue to sauté for 2 minutes more.
Add turmeric powder and coriander powder and mix well.
Add red chilli powder and ginger-garlic paste and mix well and sauté till fragrant.
Add 1 cup water and mix. Cook the gravy for 2-3 minutes.
Add tamarind pulp and salt and mix well. Simmer for 3-4 minutes.
Transfer into a bowl and blend with a hand blender till smooth. Transfer it back into the pan.
Add coconut milk and mix well and simmer for 1 minute.
Halve the eggs vertically and remove the yolks. Fill up the holes with corn.
Pour the gravy into a serving dish, place the egg halves over the gravy.
Garnish with coriander leaves and serve hot.