Soak tamarind in 2 cup of hot water for 10 minutes. Remove the seeds and keep the tamarind juice aside.
Heat the oil in a pan and add mustard seeds, urad dhal, onions, garlic, tomatoes and asafetida and fry for 5 minutes. Pour the tamarind extract and add turmeric, red chili powder and salt. Close the pan. Let it boil for 10 minutes. Then break the eggs on top of the gravy. Turn the heat to medium and let it boil until the eggs are cooked and the gravy becomes thick. Garnish with chopped coriander leaves.