potato egg smear
|Oil||1⁄4 Cup (4 tbs)|
|Onion||1 1⁄4 Small, finely chopped|
|Chili powder||2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Tomato||1 , finely chopped|
|Ginger||2 Inch, cut lengthwise (Thin Piece)|
|Coriander leaves||4 Tablespoon, chopped|
|Green chilies||3 , chopped|
|Eggs||5 , beaten|
slice potato very finely (thin triangle pieces not chopped). Place the potatoes in cold water and set aside.
Heat oil in a heavy bottom skillet. Add onion and saute until soft, about 3-4 minutes. Add chili powder, turmeric powder and salt. Fry for one minute.
Add tomatoes and ginger and fry the mixture until tomatoes are reduced to pulp and oil begins to separate from gravy. At this point add potatoes and 1\4 cup water, mix well, cover and cook on very low heat for about 8-10 minutes, or until the potatoes are tender but still retain their shape. (Do not over cook the potatoes.)
Add coriander leaves and green chilies,food colour can be added at this stage,
stir once, then stirring constantly pour in beaten eggs.
Add 2 tablespoons oil and cook until the eggs are cooked through and oil begins to separate, stirring constantly
serve with paratha or puri.