• Egg 6
  • 3 medium potatoes cut into 1 1/2 inch cubes
  • 2 tsp Turmeric Powder
  • Oil 6 tbsp (Preferably Mustard oil)
  • 3 Red chilli
  • 3 Bay leaves
  • 1 medium onion roughly pasted
  • 1 tbsp Ginger paste
  • 1 1/2 tbsp Garlic paste
  • 1 tbsp green chilli paste
  • 1 tbsp Red chilli powder
  • 1 tsp Cumin powder roasted
  • 1 tsp Coriander powder roasted
  • 1/2 tsp Garam masala powder (powder of Cardamom, Cinnamon & Clove)
  • 1/2 cup Coriander leaves chopped
  • 1 tbsp corn flour

Boil the eggs in a pressure cooker for 2 whistles. Take out and let the eggs cool, now peel the shell and marinate with 1/2 tsp salt and 1/2 tsp turmeric powder. Keep aside.

In another bowl marinate the potato pieces with 1/2 tsp salt and 1/2 tsp turmeric powder.

Heat a heavy bottom frying pan (kadhai). Put in 1/2 of the oil. When the oil is hot add the marinated potato and fry them till they are light brown. Take out the potatoes and keep aside.

In the same oil add the marinated eggs and fry till the eggs turn red. Keep aside.

In the same pan add the remaining oil and let the oil heat up. Then add the red chillies and bay leaves. Then add the onion. When the onion become golden brow add the ginger paste, garlic paste, cumin powder, coriander powder, red chilli powder, turmeric powder & salt. Stir fry. Sprinkle a little water and keep frying. When the oil separates put in the fried potatoes & keep frying for another 2 minutes. Then add 2 cup water and the corn flour and cover the lid. Cook for ten minutes and add the eggs and garam masala powder. If required add some more water. Cook for another 5 minutes and off the gas.

Garnish with chopped coriander leaves and serve with hot steamed rice.