4 eggs – boiled & slit into two
3 potatoes – boiled & coarsely broken
3/4 stalks of curry leaves
2 big onions – chopped
2 tomatoes – chopped
3/4 flakes garlic – grated
1/2 inch ginger – grated
1 tspn – mustard seeds
2 tbspn – corriander powder
1 tbspn – garam masala or meat masala
1 tspn – turmeric powder
green chillies as per desire
In a kadai add some oil. When hot, add the mustard seeds
When they sputter add the garlic & ginger.
When they are fried, add the onions & roast till the onions are brown in colour
Add the corriander powder, garam masala, haldi & the chillies.
Fry for about a minute.
Add the tomatoes & fry till oil separates.
Add about 3 small cups of water & salt
Let it boil & then add the potatoes & place the split eggs carefully.
Simmer till the required consistency of the gravy is acquired.
Goes well with both chappatis & rice.
When hot add the