Ingredients:
Eggs – 6
Oil – 2 tblsp
Onion – 1/4 cup, finely sliced
Green Chillies – 3, half slit
Ginger – 1 tsp, sliced
Garlic – 9 cloves
Vinegar – 1 tblsp
Thin Coconut Milk – 1 1/2 cups
Salt to taste
Potatoes – 2, medium sized
Thick Coconut Milk – 1/2 cup
Grind to a fine paste:
Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Pepper Powder – 1/4 tsp
Cinnamon – 1 inch piece
Cloves – 3
Cardamom Pods – 2
For the seasoning:
Oil – 1/2 tblsp
Ghee – 1/2 tsp
Mustard Seeds – 1/2 tsp
Onion – 1 tblsp, sliced
Curry Leaves – few
Method:
1. Hard boil and shell the eggs and set aside.
2. Heat oil and fry the onion, green chillies, ginger and garlic.
3. Add the masala paste and fry well.
4. Dilute the vinegar with thin coconut milk and add salt.
5. Stir into the masala and bring to boil.
6. Cut the potatoes into quarters, add to the gravy and cook until done.
7. Add the thick coconut milk and bring to boil once more.
8. Halve the boiled eggs and add to the gravy.
9. Remove from fire.
10. Heat oil and ghee.
11. Splutter mustard seeds, add onion and curry leaves and fry lightly.
12. Pour over curry.
13. Serve hot.
