Recipe by Rosy Rodrigues
Ingredients:
4-6 eggs (boiled and peeled with small slits)
1-2 potatoes (cut in cubes)
1 small ball of tamarind or 4 kokum/binda sola
2 medium onions (1 for grinding + 1 onion sliced for frying)
3 cloves garlic
4 tbsp coconut grated
To dry roast before grinding (optional to dry roast)
1 kashmiri chilli
1 tbsp pepper corns
1 tsp ajwain/oma/vovo
1 1/2 tsp coriander seeds
3/4 tsp jeera
1/4 tsp fenugreek/methi seeds
3/4 tsp turmeric powder
Steps:
Ingredients:
4-6 eggs (boiled and peeled with small slits)
1-2 potatoes (cut in cubes)
1 small ball of tamarind or 4 kokum/binda sola
2 medium onions (1 for grinding + 1 onion sliced for frying)
3 cloves garlic
4 tbsp coconut grated
1 tsp salt
oil/ghee
To dry roast before grinding (optional to dry roast)1 kashmiri chilli
1 tbsp pepper corns
1 tsp ajwain/oma/vovo
1 1/2 tsp coriander seeds
3/4 tsp jeera
1/4 tsp fenugreek/methi seeds
3/4 tsp turmeric powder
Steps:
- Grind the dry roasted ingredients with onions, garlic and grated coconut into a fine paste.
- In a vessel, heat ghee.
- Add the sliced onion and fry till golden brown.
- Add the ground paste and fry for a minute.
- Add water, salt, kokum sola (optional) along with boiled eggs and potatoes. Bring to a boil (curry should be medium thick, not too watery).
- ENJOY!
- You can fry 2 onions prior to adding the ground masala, if desired.