|Coriander powder||3⁄4 Tablespoon (1 dessertspoon)|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Pepper powder||1⁄4 Teaspoon|
|Oil||1 1⁄2 Tablespoon (2 dessertspoon)|
|Onion||1⁄4 Cup (4 tbs), finely sliced|
|Green chillies||3 , half slit|
|Ginger||1 Teaspoon, sliced|
|Garlic||9 Clove (45 gm)|
|Vinegar||3⁄4 Tablespoon (1 dessertspoon)|
|Thin coconut milk||1 1⁄2 Cup (24 tbs)|
|Thick coconut milk||1⁄2 Cup (8 tbs)|
|Oil||1⁄3 Tablespoon (1/2 dessertspoon)|
|Mustard seeds||1⁄2 Teaspoon|
|Onion||3⁄4 Tablespoon, sliced (1 dessertspoon)|
1. Hard boil and shell the eggs and set aside.
2. Grind ingredients 2 to 8 to a fine paste.
3. Heat oil and fry the onion, green chillies, ginger and garlic. Add the masala paste and fry well.
4. Dilute the vinegar with thin coconut milk and add salt.
5. Stir into the masala and bring to boil.
6. Cut the potatoes into quarters, add to the gravy, and cook until done.
7. Add the thick coconut milk and bring to boil once more. Halve the boiled eggs and add to the gravy. Remove from fire.
8. Heat oil and ghee. Splutter mustard seeds, add onion and curry leaves and fry lightly. Pour over curry.