Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Nos | Eggs | Boil and shell |
| 4 | Nos | Potatoes | Boil, peel and cut |
| 4 | Tablespoon | Flour, Gram /Chana Ata | Make a batter |
| 3/4 | Nos | Coconut | take thick juice, for adding. |
| 1 | Ball | Tamarind | for grinding |
| Half | Nos | Coconut | for grinding |
| Quarter | Teaspoon | Ajwain, Vovom | for grinding. Ajwan |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| Half | Medium | Onion | sliced, for seasoning |
Method
Prepare a omelet of four eggs. Cut into one inch pieces Dip them in flour batter and fry.
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.
Mix the ground masala in two cups of water, and boil well.
Heat a little ghee, and fry sliced onions. Add it to the boiling Sorak, and also add half a cup of thick coconut juice if you want. Add the omlet pieces and boiled potato slices to the curry and cook for some time.
Add salt to taste.
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