Cooking time: 15mins
Serves 2 to 3
Ingredients
5 Eggs (hard boil and shell beforehand. Leave whole)
1 large potato - chopped into cubes
1 medium sized onion - finely diced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 curry leaves
1/2 teaspoon tumeric
1 tablespoon garam masala
1 teaspoon cumin and coriander powder
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
Fresh or dry chilli powder to taste
2 tablespoons oil plus 1/2 cup oil to deep fry eggs.
1 cup water
Salt to taste
Coriander for garnish
Method
1) Heat up 1/2 cup oil in a deep frying pan. Once hot, deep fry the eggs quickly - 15 secs on each side. Drain on paper towel. Set aside.
2) In a non stick wok/ deep frying pan heat 2 tablespoons of oil on medium heat. Add the mustard seeds, let them pop before adding cumin seeds, curry leaves, tumeric and chilli. Stir together and cook for 1 minute. If it sticks to the pan turn down the heat and add a little bit more oil.
( when popping mustard seeds you can cover the wok with a lid to avoid them scattering everywhere)
3) Next add the onions and half teaspoon of salt. Salt helps stop the onions from burning. Cook onions until soft.
4) Next add garam masala, cumin and coriander powder, garlic and ginger. Cook for another minute.
5) Now add the potatoes, half glass water and bit more salt. Stir, cover and cook on medium heat until fully cooked. Make sure you stir the potatoes every so often to stop from burning.
Add more water as needed. This dish should have a little bit of gravy.
6) Once potatoes are cooked, add the whole, peeled eggs to the wok. Carefully mix in with gravy and cook for another 2 minutes.
Garnish with chopped coriander and serve with naan or rotli.
Enjoy :-) x x Tash
.JPG)
