For the spice paste:

1 jalapeño (less spicy) or serrano (more spicy), stem and seeds removed
2 garlic cloves
1-inch piece peeled ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground chile powder
1/4 teaspoon cayenne
For the finished dish:

1 small onion, diced
1/4 cup canola or other neutral oil, divided
One 15-ounce canned diced tomatoes, drained
1 teaspoon salt
1 tablespoon tamarind paste
1 1/2 tablespoons vinegar
1 teaspoon brown sugar or jaggery
12 eggs
Black pepper
1 cup roughly chopped cilantro, plus more for garnishing