Place the diced tomatoes or crushed tomatoes, 1/2 teaspoon cumin powder, 1/4 teaspoon fenugreek seed powder, 3 to 4 curry leaves and 1/4 tablespoon ginger garlic paste in a cooking pot.
If using fresh tomatoes, add 1/2 cup water. Bring it all to a boil. Simmer until cooked very well. Once cooked, blend it into a puree. Adjust texture as per preference.
Heat 1/2 tablespoon olive oil in a cooking pot. Then add the sliced onion and fry until golden brown. Add ginger garlic paste and stir for couple minutes.
Next, add the prepared tomato puree, chili powder and turmeric powder.
Blend the ground sesame and chickpea flour with enough water to make a smooth paste. Stir the paste into the tomato curry and mix well. Add salt to taste. And lemon juice if you prefer.
Add enough water to achieve a saucy consistency. Bring it to a boil and then simmer for about 15 minutes until it is well cooked.
If you prefer to serve the curry in a different dish, then transfer the prepared sauce to that dish. Arrange the eggs on top of the tomato sauce.
For seasoning (baghar), heat the olive oil. Once the oil is hot, add the red chilies, seasoning seeds and curry leaves in the order listed. Allow the chilies and curry leaves to brown and the seeds to pop a little. Pour the seasoning oil with all the ingredients over the sauce and eggs.
Stir a little bit of the seasoning oil into the sauce and simmer gently for 5 to 10 minutes to let the seasoning infuse into the sauce. If the serving dish is oven safe, the final step may be done in the oven at 350 ºF.
Garnish with cilantro leaves if you prefer.
Serving Size: 1 cup sauce with one egg
Calories 192, Total Fat 14 g (Saturated Fat 2 g, Polyunsaturated Fat 2 g, Monounsaturated Fat 10 g), Cholesterol 212 mg, Sodium 164 mg, Potassium 416 mg, Phosphorus 150 mg, Total Carbohydrate 9 g, Dietary Fiber 2 g, Sugars 4 g, Protein 8 g* Not including added salt.The suggested serving size is for serving with plain rice or naan. When served with biryani, half the portion per serving of biryani is suggested.