Coconut Egg Potatoes
|Hard boiled eggs||6 , shelled|
|Potatoes||6 Medium, peeled and fried|
|Onion||1 Medium, sliced|
|Mustard seeds||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Chopped coriander leaves||1 Cup (16 tbs) (A Handful)|
|Whole green chilies||4 , slit in the centre|
Heat oil, fry eggs till brown, keep aside.
Then fry cashewnuts and remove.
In same oil, fry baghar for a minute., add onions and cook till pink.
Mix in turmeric, salt, coconut and lemon juice, fry for 2-3 mins.
Add in potatoes, eggs, cashewnuts and half the coriander.
Mix well, cover and cook on a very low fire for 2-3 mins.
Sprinkle remaining coriander on top whilst serving.