On SAUTE mode, dry roast peanuts, sesame seeds, coconut, coriander seeds, and cumin seeds, in separate batches. Roast them until you get a nice aroma. Turn off SAUTE mode and set them aside in a separate bowl to cool.

In a microwave-safe bowl, take tamarind and 1/4 cup water microwave for 30 secs.

Grind roasted peanuts, sesame seeds, coconut, coriander seeds, cumin seeds into a fine powder. Then add soaked tamarind with water and make a paste.

Heat oil on SAUTE mode, fry finely chopped onions until golden brown. Add ginger-garlic paste and fry until the raw smell goes away.

Add the masala paste and 16oz of water, cook until a minute.

Now add the red chili powder, turmeric powder, and salt. Cook for another 2 minutes on SAUTE mode and turn it off.
Cover the lid and set it on MANUAL or PRESSURE COOK mode for 7 min, vent sealing.

Do natural release.

Peel hard-boiled eggs and make slits on eggs without going deep into the yolk. Add these eggs to the gravy and serve hot.

This goes well with rice, pulao, and chapatis. and a must with biryanis.

On a trivet place a bowl of water, add a little salt. Then slowly place eggs one by one in the bowl. (OR)

Take 1 cup sona moosori rice and 2 cups water and place the trivet and keep the rice bowl on the trivet.