Ingredients
Quantity: | Measure: | Ingredients: | Description: |
---|---|---|---|
12 | Nos | Eggs | Hard Boiled, shelled and cut in halves |
1/2 | Kilogram | Potatoes | Boil, peel andcut in quarters |
1 | Nos | Coconut | Grind. Take thick and thin juice with half coconut |
4 | Nos | Pepper Corns | Grind in thin coc, juice |
1/2 | Teaspoon | Mustard Seed | Grind in thin coc, juice |
1 small | Piece | Turmeric/Haldi | Grind in thin coc, juice |
1, 1/2 | Medium | Onions | Grind in thin coc, juice |
1 | Tablespoon | Coriander/Dhania | Grind in thin coc, juice |
1 | Teaspoon | Jeera/Cumin Seeds | Grind in thin coc, juice |
Small | Ball | Tamarind | Grind in thin coc, juice |
8 | Large | Chillies Red Dry | Grind in thin coc, juice |
2 | Tablespoon | Ghee | Heat and fry seasoning of half sliced onion |
1/2 | Medium | Onion | Slice and fry |
As Required | Salt | to taste add to curry |
Method
# Boil eggs, hard
# Boil potatoes, and peel and cut in fours
# Scrape one coconut, grind half to make the juice, and other half grind to add with masala
# Prepare seasoning of half sliced onion in hot ghee.
# Fry ground masala in the hot ghee after onions have turned golden brown.
# Add salt to taste and masala water.
# Boil for 15 minutes, and then add thick juice. Continue boiling for 5 minutes.
# Add boiled eggs, shelled and cut in halves, and the potatoes. Reduce fire to minimum and simmer, for the masala to absorb. When you are satisfied, taste, and put the stove off.
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