Egg and Potato Curry

Ingredients (Serves 6)

1. Eggs - 6

2. Potato - 2, medium-sized

3. Onion - 1/4 cup, finely sliced

4. Green chillies - 2 - 3, slit

5. Ginger - 1 tsp, thinly sliced

6. Garlic - 6 - 8, small cloves, sliced

7. Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Pepper powder - 1/4 tsp

Whole spices - Cinnamon - 1 " stick, cardamom pods - 2, cloves - 3

 

8. Vinegar - 2 tsp

9. Thin coconut milk - 1.5 cup

10. Thick coconut milk - 1/2 cup

11. Salt - To taste

12. Oil - 1 tbsp

For the seasoning

13. Oil - 1 tsp

14. Ghee - 1/2 tsp

15. Mustard seeds - 1/2 tsp

16. Pearl onion -  2-3, thinly sliced

17. Curry leaves - a few

Method

1. Hard boil and shell the eggs and keep aside.

2. Grind ingredients numbered 7 to a fine paste.

3. Heat oil in a pan and fry the thinly sliced onion, green chillies, ginger and garlic. Add the masala paste and fry well. Dilute the vinegar with thin coconut milk and add salt. Stir into the masala and bring to boil. Cut the potatoes into quarters, add to the gravy and cook until done.

4. Add the thick coconut milk and bring to a boil once more. Halve the boiled eggs and add to the gravy. Remove from fire.

5. Heat oil and ghee. Splutter mustard seeds, add sliced pearl onions and curry leaves and fry lightly. Pour over curry. Serve hot.

 

 

Recipe Courtesy - Flavors of the Spice Coast by Mrs. K.M. Mathew