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Egg And Potato Curr

Chef.Foodie's picture
Ingredients
  Eggs 4
  Potatoes 225 Gram
  Onions 115 Gram
  Red chilies 5 Gram
  Coriander 10 Gram
  Turmeric 1 Gram
  Coconut 1⁄2
  Cinnamon 1⁄2 Gram
  Green chilies 2
  Ginger 2 Gram
  Salt 5 Gram
  Vinegar 10 Milliliter
  Oil 30 Milliliter
Directions

1. Hard boil eggs. Crack and cool in water. Shell and keep aside.
2. Peel potatoes. Quarter and immerse in cold water.
3. Slice onions. Chop ginger, grate coconut.
4. Roast red chillies, coriander and turmeric and grind to a fine paste.
5. Grind coconut also to a smooth paste.
6. Heat half of the oil. Saute sliced onions leaving aside a few slices for tempering.
7. Add ginger, whole green chillies and ground spices. When well fried add ground coconut and fry for 2 minutes.
8. Add potatoes, water and salt and cook till potatoes are tender.
9. Add eggs, cut into halves and vinegar. Remove from fire. 10 Heat remaining oil in a fry pan. Brown onions, crushed cloves and cinnamon. Add curry leaves and pour over curry.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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