Egg - Potato Gravy

Ingredients

Eggs - 3

Potatoes - 1 (large) cubed

Onion - 1/2 (large) chopped

Tomato - 1/2 (large) chopped

Mint leaves - 2 tbsp chopped

Tamarind paste - 3-4 tbsp

Jaggery/sugar - 2 tsp

Cilantro Leaves - handful

Oil

Salt

For masala

Onion - 1/2 (large)

Tomato - 1/2 (large)

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

coconut powder - 3-4 tbsp

Turmeric Powder - 1/4 tsp

Ginger-garlic Paste - 1 tbsp

Peanuts - 2 tbsp

Sesame seeds - 1 tbsp

Yoghurt - 1 tbsp

Steps

1. Hard boil eggs with some salt in a pot of water. Drain and cool them. and remove hard shell. Halve them and set aside.

2. Grind the masala ingredients into a fine paste.

3. Heat oil in a pot. Add mustard and cumin seeds. After they splutter, add the onions and salt and fry for few minutes. Now add the tomatoes and potatoes and fry them for a few minutes.

4. Add the masala and fry till the raw smell goes away. Now add the mint leaves, tamarind paste and water and cook till the potatoes are tender. Lastly add the jaggery/sugar and cilantro leaves. Turn off the heat.

5. Now add the eggs into the curry and rest for a while so that flavours seep into the eggs. Take care not to mix the curry too much after adding the eggs as it will disrupt the yolks.

6. Serve with white rice or biryani or rotis.

Meal Today: Coconut Rice and Egg-Potato Gravy

Tips

You can fry the whole eggs before adding them to the curry. Also, you can marinate the potatoes in the masala to make them taste better.