Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 6 | Nos | Eggs | Hard oil and shell |
| 3 | Nos | Potatoes | Boil peel and cut |
| 1/2 | Nos | Coconut | Grate and grind with masala |
| 1/2 | Inch | Ginger | Scape and grind with masala |
| 4 | Flakes/Seeds/Cloves | Garlic | Peel and grind |
| 3 | Medium | Chillies Green | Grind |
| 1 | Bunch | Coriander Leaves (Kothmeer) | small bunch - GRIND |
| 1/2 | Teaspoon | Pepper Corns | grind |
| 5 | Nos | Cloves (spice) | grind |
| 1 | Stalks | Cinnamon | grind |
| 3 | Nos | Cardamoms | grind |
| 1 | Tablespoon | Coriander/Dhania | grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | grind |
| 1 | Ball | Tamarind | grind |
| 1 | Medium | Onion | Slice for seasoning |
| A | Few | Curry Leaves | Wash and fry for seasoning |
| 3 | Tablespoon | Cooking Oil | For frying |
Method
Boil eggs and potatoes. Peel the latter and shell the eggs and keep them aside.
Grind the masala, and keep the water used for cleaning the mixer.
Slice the onion for seasoning.
Heat the oil and saute the sliced onions till they turn brown.
Add curry leaves till the color fades and then fry the masala well. Add the masala water and add more if needed. Bring it to a boil;.
Add eggs and potatoes and simmer till the masala is absorbed by them.
Add salt to taste and put the stove off and allow to cool thus allowing the curry to blend with the eggs and potatoes,
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