Curry Eggs over Rice

2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onions (1 large)
2 tablespoons fresh ginger, chopped
6-8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice

Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
Heat a large saucepot over a medium heat and add oil.
Add onion, ginger, garlic and saute until golden brown.
Add spice mixture to the pot and stir well.
(Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
Add to the pot and simmer 20 for minutes.
Add pinch of sugar, salt, and pepper to taste.
Cut eggs in half lengthwise and slide them into the sauce.
Serve over rice, sprinkled with fresh chopped cilantro.