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Written by Yorky

Ingredients 6 Hard boiled eggs, peeled 4 tblsp Vegetable oil 450 gm Potatoes, cut into 40 mm dice 1/4 tsp Chili powder mixed with 1/4 tsp Turmeric 1 Large onion, finely chopped 15 mm cube Ginger, grated 50 mm Cinnamon stick, broken up 2 Black cardamom pods, split open 4 Whole cloves 1 Fresh green chili, chopped 250 gm Tomatoes, peeled and chopped 1/2 tsp Turmeric 2 tsp Ground coriander seeds 1 tsp Ground fennel seeds 1/2 tsp Chili powder 1 tsp Salt 225 ml Warm water 1 tblsp Coriander leaf, chopped Method Heat the oil in a large pan and brown the potatoes on all sides. Put aside. Add the chilli powder and turmeric mixture to the hot oil. Stir once and add the whole hard boiled eggs, stirring around until they are browned. Put aside. In the same oil, fry the onion, ginger, chillies, cinnamon stick, cardamom pods and cloves for about 6 or 7 minutes. Add the chopped tomatoes, turmeric, ground coriander seed, ground fennel seeds and chilli powder. Stir fry for about 12 minutes. Add the potatoes, salt and warm water. Cover the pan and simmer until the potatoes are cooked through. Carefully place the hard boiled eggs in the pan and baste with the liquid. Simmer, uncovered, for another 5 minutes. Mix in the chopped coriander leaves before serving

 

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