Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 4 | Nos. | Eggs | Make omelet |
| 2 | Medium | Potatoes | Boil and peel, and cut |
| As Required | Cooking Oil | To fry omelet | |
| 1 | Teacup | Coconut scraped (fresh ) | Grinding, |
| 1 | Ball | Tamarind | Grinding |
| 6 | Medium | Chillies Red Dry | Grinding |
| Half | Teaspoon | Turmeric Powder | Grinding |
| 2 | Teaspoon | Coriander(Dhania) | Grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Grinding |
| 4 | Nos. | Cloves (Lavang) | Grinding |
| 4 | Nos. | Pepper Corns | Grinding |
| 1 | Bits | Cinnamon (Dalchini) | Grinding |
| 1/2 | Inch | Ginger (Adhrak) | Grinding |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | Grinding |
| 1 | Small | Onion | Seasoning |
Method
Prepare a omelet of four eggs. Cut into one inch pieces and keep aside.
Boil the potatoes, and when boiled, keep aside to cool. Later peel the skins and cut them into pieces.
Grind the ingredients, that have been kept aside for grinding, and make a fine paste.
Heat a little oil, and fry sliced onions. Add masala and fry. Add masala water from washing the mixer. Let the curry boil. Add the potato pieces, and omelet pieces, and simmer. Add salt to taste.
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