Wash and pat dry the baby tomatoes. Remove the core of the baby tomatoes and gently make a cross shape on top.
Take a heavy bottomed cooking pan, dry roast the sesame seeds, cloves, cinnamon and peanuts separately. Transfer them to a plate and set aside.
In the same pan, add oil, once it heats up add in the sliced onions and fry till they turn into a nice golden brown colour. Drain and set aside.
In the remaining oil, gently and carefully toss the baby tomatoes until the tomato skins look a little wilted.
Start preparing the masala for the recipe, by grinding roasted peanuts, sesame seeds, cloves and cinnamon stick to fine powder. Add 1 tablespoon of water if required.
Next add in the fried onion slices and garlic cloves. Grind to form a smooth paste.Take the same pan, add a little oil if required and add the above grounded masala.
On a low flame, add in red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and kashmiri red chili powder.
Increase the heat to medium and fry till all the ingredients come together. Now add mawa to this and keep frying till the oil starts to release and the masala starts to change color.
Gently drop in the fried tomatoes and stir until they get nicely coated with the masala.
Reduce the flame, pour in the tamarind juice along with 1 and ½ cup of water. Add salt as per taste and leave this to simmer until it reaches a thick consistency or any consistency of your choice.
If you are using boiled eggs, then drop them now. Turn off the flame and leave it covered for 15 minutes.
Serve warm with any flavoured rice or normal white rice. (I served this dish with simple veg pilaf and leftover shamiya.)