An easy curry dinner made with hard-boiled eggs.
Heat the veggie oil in a big pot over medium heat. Add the onion and cook and stir it until browned, about 5 minutes. Stir in the garlic and ginger paste, then mix in the coriander, cumin, turmeric, chile powder, and black pepper. Cook all of that stuff until it's fragrant, about 1 minute. Add in the tomato puree and continue to cook until the curry thickens, about 4 minutes.
Pour the water into the pot and get the whole thing boiling. Stir in the vinegar and salt, then carefully slip the eggs into the pot. Cook for about 5 minutes or until the flavors combine. Serve the sauce over your favorite rice.