Potato Egg Curry

Hard boiled eggs – 3

Potatoes – 3 (peeled & cut into small cubes)

Onion – 2 (chopped finely)

Tomato– 1 (chopped)

Green chilli – 1 (sliced)

Garlic (finely chopped) – 1 tsp

Ginger (finely chopped) – 1 tsp

Grated coconut – 1/2 cup

Shallots - 4

Cumin seeds – ¼ tsp

Turmeric powder – ½ tsp

Red Chilli powder– 1 tsp

Coriander powder – ½ tsp

Garam Masala powder – 1 tsp

Mustard Seeds – ½ tsp

Curry leaves – 1 spring

Salt – to taste

Oil – 1 tbsp

1. Grind coconut, shallots and cumin seeds and make a paste.

2. Heat oil in a pan and splutter mustard seeds.

3. Add onions, green chilli, curry leaves, ginger and garlic; sauté till they turn to brown colour.

4. Then add the tomatoes and cook it becomes soft.

5. Add turmeric powder, coriander powder, chilli powder, garam masala and mix well.

6. Add the potato, coconut paste, salt and 1 cup water.

6. Cover pan and cook the potatoes well.

7. Then add the eggs and cook for again 2 minutes.

Serve hot with chappathi