Ingredients

• 12 - Eggs
• 1/2 kg - Potatoes
• 1 - Coconut
• 4 - Peppercorns
• 1/2 tsp - Mustard seed
• 1 - Small piece Turmeric
• 1.5 - Onions
• 1 tbsp - Coriander
• 1 tsp - Jeera
• 1 - Small ball tamarind
• 8 - Red dry chillies
• 2 tbsp - Ghee
• 1/2 - Medium onion
• Salt to taste

How to Make Eggs and Potato Curry

• Hard boil the eggs and cut into halves and keep aside.
• Then boil the potatoes and cut into fours.
• Now scrape a coconut, grind half to make the juice, and the other half to add to the masala.
• Meanwhile saute the half sliced onion in hot ghee for the seasoning.
• Saute the ground masala in the hot ghee after onions have turned golden brown.
• Then add salt to taste and the masala water.
• Let it boil for 15 minutes, and then add the thick juice and boil for 5 minutes.
• Now add the boiled eggs and the potatoes.
• Simmer until the gravy blends in with the eggs and the potatoes.
• Serve hot with rice or chapathi.
• Recipe Courtesy: Mangalorean Recipes