Ingredients:
6 eggs (boiled and peeled)
2 potatoes (boiled, cut as per your requirement)
To grind the masala:
1 marble size tamarind
½ tsp turmeric
3 tbsp coconut
First dry roast then grind the below:
1 medium onion (chopped)
2 cloves garlic (crushed)
1 tbsp coriander
½ tsp jeera/cumin seeds
¼ tsp methi/ fenugreek seeds
3-4 red chilies
1/2 tsp ajwain/vovo/oma (optional)
10 peppercorns (optional)
Seasoning:
2 tbsp oil
1 onion (sliced)
curry leaves (optional)
Steps:
- Boil the eggs, peel and make slits. Keep it aside.
- Boil the potatoes and cut into the desired size.
- In a pan, dry roast the coriander, jeera, methi, red chillies, onion and garlic.
- Once it cools, add to a mixie jar along with tamarind, turmeric, coconut and a little water. Grind to a fine paste.
- In a vessel, add the ground masala.
- Add water and salt as required and bring to a boil.
- Add the slit eggs and potatoes and boil lightly.
- Separately, heat oil in a pan.
- Add 1 sliced onion and fry till brown.
- Pour on top the curry.
- ENJOY!