Heat oil in a sauce pan, add curry leaves and garlic. (if you roasted eggs, use the same pan and same oil)
Add onion and saute until translucent, add ginger garlic paste, onion paste and fry for a minute.
Add boiled eggs, coriander powder, chili powder, salt and turmeric and mix well.
Add yogurt and cook until oil separates.
Add eggs and fry until all the spices coat the eggs.
Add tamarind extract and another 2 cups of water to get the desire consistency. If using tamarind paste, add paste and 3 cups of water.
Cover the pan with a lid, bring to a boil and let boil for couple of minutes.
Add remaining roasted onion paste. Check the consistency and more water or hold back on some onion paste, if you feel it would thicken the pulusu.
Continue to boiling for another 10 – 15 minutes on medium heat until raw smell of tamarind is gone, specially if you used tamarind and not the paste.
Check the consistency and taste of the gravy. Adjust water for consistency and chili powder & salt to taste.
Add sesame powder and sugar if you are using, and simmer for another 3-4 minutes.
Garnish with cilantro. Serve with rice and plain dal. Always prepare pulusu at least 2-3 hours before serving for a better taste.