Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 6 | Nos | Eggs | Harb boiled, shelled and cut in halves |
| 6 | Medium | Potatoes | Boiled, peeled and cut in halves. |
| 2 | Teacup | Dhal, Masoor | Wash, clean and boil in two cups of water. |
| 1/2 | Teacup | Coconut scraped (fresh) | For ground masala. |
| 1 | Tablespoon | Coriander/Dhania | For ground masala. |
| 4 | Nos | Pepper Corns | For ground masala. |
| 4 | Flakes/Seeds/Cloves | Garlic | For ground masala. |
| 2 | Medium | Onions | For ground masala. |
| 1/2 | Teaspoon | Mustard Seed | For ground masala. |
| 1 | Teaspoon | Turmeric Powder | For ground masala. |
| 1 | Teaspoon | Jeera/Cumin Seeds | For ground masala. |
| 6 | Medium | Chillies Red Dry | For ground masala. |
| 2 | Teaspoon | Ghee | For tempering. |
| 1 | Medium | Onion | Sliced, for tempering. |
| 1 | Tablespoon | Vinegar | For taste |
| 1 | Teaspoon | Salt | For taste |
Method
# B# Hard boil eggs, shell them and cut in halves. Boil and peel potatoes, and cut them in halves.
# Boil two teacups of masoor dhal in tsufficient water.
# Add the ground masala and its water and boil ftill the masala is blended. Put salt and vinegar to taste.
# In a separate vessel, temper with ghee and one onion sliced.
# Add the masala gravy, eggs shelled, and cut in halves, and the potatoes. Let the curry simmer for some more time.
# Taste and adjust vinegar and salt. Put the stove off and allow to cool. The eggs and potatoes absorb the curry
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