Its filled with lots of Flavour and taste ,i really wonder how🤔…. Using of pototo is something which adds plus point to the dish, How? ..Both an egg lover and egg hater can enjoy this dish to the fullest at the same time 😍 as my family do,my elder son likes eggs ,no potatoes and younger loves potato ,no eggs …i will always be in delima what to make 😓 so here is an end to it now 😍….
This curry is perfect with Parota ,neer dosa, chapati or even with steamed rice or matta rice (red rice) 😊….
Learnt this simple recipe from a very dear bunt friend Raksha Shetty ..
•1 large /Medium pototo (washed and cubed with peel or without)
•1 medium Onion chopped/sliced
•1 cup grated coconut
•12 fried badgi chilles(as per need)
•4 seeds Fenugreek
•11/2 tsp coriander seeds
•1/2 tsp cumin seeds
•Small piece cinnamon (opt)
•6 flakes garlic
•A small gooseberry size tamrind
•coriander leaves chopped finely for garnish
▪Heat a pan add 2 drops oil ,and fry coriander seeds, cumin, Methi, cinnamon, cloves, pepper, garlic till a good aroma … remove this to grinding jar
▪Add tamrind ,fried chilles, turmeric , coconut to grinding jar along with enough water and grind masala to very fine paste.
▪In a pan add potatoes,water and boil till done add onion salt and boil awhile add ground masala and simmer the gas and allow to boil well with closed lid ,when it starts to bubble check salt ,drop eggs(break eggs directly) one by one and turn flame to medium ,close lid and cook till eggs get cooked
▪Garnish with freshly chopped coriander leaves and relish with hot rice or anything of your choice..
*Curry consistency is medium thick not runny ,you check below picture for reference
*i have used cinnamon and cloves here but as per my friends suggestion there is no need of it 😊
*Its always better to break egg in a bowl first then drop in the curry one by one ,sometimes spoilt egg can’t be detected by outside and by doing this the risk is reduced 😀 a tip to be noted dear friends 🖒Happy cooking !…