10-12 Boiled Eggs - Shell and leave whole , make 2-3 gentle slits , not quite upto the yolk
4 Medium Potatoes - Cut into cubes.
1/2 Coconut Grated.
2 " Cinnamon Stick.
2 Teaspoons Fennel Seeds.
10 Cloves Garlic.
20 Curry Leaves.
10-15 Dried Red Chilies.
1 Tablespoon Tamarind Extract.
Make a paste of the above.
1 Teaspoon Mustard Seeds.
1 Teaspoon Black Gram Dal.
1 Teaspoon Cumin Seeds.
1/2 Teaspoon Methi Seeds
Grind the above to a paste.
100 Grams Shallots ( 2 Large Onions ).
3 Tomatoes Pureed.
1 Teaspoon Rai ( my addition )
Dried Red Chilies.
Coconut Milk from Balance half coconut ( Add more as per taste )
Heat oil , add rai and curry leaves. When they splutter add haldi salt and potatoes , cook till done. Remove with slotted spoon.
Reheat the same oil , add whole red chilies and onions. Once onions are translucent tomatoes , when oil separates add the masala paste , cook covered on low till oil separates.
Next add the ' Vadagam ' ( powdered seeds ) . mix well , add potatoes and whole eggs . Gently ' fry ' adding a cup of water . After 2-3 minutes add coconut milk , cook a minute or two for flavors to marry , adjust seasoning and enjoy this delicious egg and potato curry with rice / roti.
Sikandalous Cuisine https://www.facebook.com/