|Mustard seeds||1⁄2 Gram|
|Small onion||5 Gram|
Crack and cool in cold water.
Shell and cut into halves.
Grate coconut and prepare three extractions, thick, medium and thin.
Slit green chillies and slice onions and ginger.
Saute onions, ginger and green chillies.
Add third extract of coconut milk, peppercorns and peeled and quartered potatoes.
When potatoes are cooked, add second extract of coconut milk and quartered tomatoes.
Bring to boil.
Add eggs and the first extract of coconut milk and vinegar as desired.
Remove from fire.
Heat oil in a fry pan.
Add mustard seeds and curry leaves.
When the seeds crackle, add finely chopped onions, crushed cinnamon and cloves.
As the onions brown, pour over the stew.