Kerala Egg Potato Curry using Onion Tomato Gravy

Ingredients

1. Coconut oil – 1.5 tsp

2. Mustard seeds – 1/2 tsp

    Dried red chilies –  1 – 2

    Curry leaves – A few

3. Onion-tomato gravy – 3/4 cup

4. Potato – 1 medium-small, cut into medium-sized cubes

5. Hot water – 1.5 cups or as required

6. Eggs – 4 – 5, hard-boiled and peeled

7. Garam masala powder – 1/2 tsp or to taste

8. Thick coconut milk – 1/4 – 1/2 cup

9. Salt – To taste

10. Pepper powder – 1 pinch

Method

Heat 1.5 tsp oil in a deep pan at medium-high heat. Splutter mustard seeds and fry dry red chilies. Add onion-tomato gravy and give it a stir. Next add hot water, salt and bring to a boil. Add potato cubes and garam masala powder. Cook covered for about 8 – 10 minutes until the potato cubes are done and gravy thickens. Bring down the heat to low. Add the boiled eggs, coconut milk and a few curry leaves. Cook for a few minutes at low heat. Sprinkle a pinch of garam masala powder and pepper powder. Switch off. Keep covered for 10 minutes. Serve hot with appam, chapathi or idiyappam.