This is not a very spicy dish. Goes well with appam, bread or chapathis.
Preparation time: 35 minutes | Difficulty Level: Easy
- Egg – 5
- Onion (chopped) – 2
- Tomato (chopped) – 1
- Potato – 2 medium sized
- Mustard seeds – 1 teaspoon
- Turmeric – a pinch
- Kashmiri chilly powder – ½ tablespoon
- Coriander powder – 2 tablespoons
- Garam masala – ½ teaspoon
- Garlic (chopped) – 4 pods
- Ginger (chopped) – ½ inch piece
- Green chilly (slit) – 3
- Curry leaves – 2 stem
- Thick coconut milk – 1 cup
- Salt – As needed
- Oil – As needed
- Hard boil eggs and remove the shell. Cut into two and keep aside.
- Cook the potatoes, peel off the skin. Slice into cubes and keep aside. We will add these once the gravy is getting ready.
- Heat oil in a pan. Splutter mustard seeds. Add chopped garlic, ginger, and green chillies. Stir for 2-3 minutes. Add curry leaves and stir.
- Add the chopped onions and add little bit of number. Saute till it starts tuning brown.
- Add turmeric powder, chilly powder, coriander powder and garam masala.Stir fry for 3-4 minutes.
- Add chopped tomatoes and cooked potatoes. Add water for gravy. Mix well and allow it to boil.
- Adjust the gravy consistency and add the boiled eggs. Taste it and add salt if needed.
- Add coconut milk. Stir slowly allowing it to blend in slowly. Take off the flame when it starts to boil.
- Serve hot with bread, Appam or roti.