Ingredients\
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Teacup | Water | For curry |
| 6 | Nos | Eggs | base 1 |
| 200 | Grammes | Potatoes | base 2 |
| 1 | Tablespoon | Vinegar | for grinding |
| 3 | Flakes/Seeds/Cloves | Garlic | for grinding |
| 1 | units | Ginger | for grinding |
| 1 | Medium | Onion | for grinding |
| 2 | Medium | Chillies Green | for grinding |
| 1 | Pinch | Turmeric/Haldi | for grinding |
| Half | Teaspoon | Jeera/Cumin Seeds | for grinding |
| 4 | Nos | Chillies Red Dry | for grinding |
| 2 | Tablespoon | Ghee | For seasoning |
| Half | Nos | Onion | For seasoning |
| 1 | Tablespoon | Sugar | For taste |
| As Required | Vinegar | For taste | |
| 1 | Salt-Spoon | Salt | For taste |
Method
Boil the eggs hard, shell them and cut them in halves.
Grind the ingredients kept for grinding.
In a vessel, heat the ghee, and fry the onion kept for seasoning, and in it add the ground masala, stirring all the time, and then add 1 cup of hot water, salt and sugar and vinegar and boil. Put the eggs and potatoes, top up with rest of the hot water and let the eggs and potatoes absorb the curry. Taste and put the stove off. Allow to cool as the ingredients are absorbed.
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