Ingredients:
1 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric
2 teaspoons black pepper
3/4 inch cinnamon ( 2 cm)
5 cloves
5 cardamoms
3/4 inch ginger ( 2 cm)
40 g grated coconut
1 1/2 cups water
2 tablespoons sunflower oil
1 tablespoon ghee ( clarified butter)
1 teaspoon mustard seeds
15 shallots, sliced thinly
2 cloves garlic, sliced
2 green chilies, slit lenghtwise
2 sprigs curry leaves
3 cups thin coconut milk
250 g potatoes, peeled quartered
5 hard-boiled eggs
1 cup thick coconut milk
Directions:
Blend the ingredients starting from coriander powder to water to a smooth paste.
heat the oil& ghee in a wok add the mustard seeds fry till the seeds splutter.
add sliced shallots, garlic,slit green chillies& curry leaves.
saute till shallot is soft.
now add the blended paste, fry over low heat till oil separates.
add thin coconut milk& the cut potatoes.
boil till potatoes are cooked.
add the hard boiled eggs& thick coconut milk.
bring to boil stirring constantly.
remove from heat.
serve hot.
Servings: 5
Time preparation: 5 min.
Time total: 30 min.