A spicy, delicious dish adapted from an original recipe by Mridula Baljekar
- 6 hard-boiled eggs
- 5 tblsp olive oil or ghee
- 500 g scrubbed potatoes
- 1/8 tsp each chili powder and turmeric mixed together
- 1 large onion, finely chopped
- 15 mm cube root ginger, grated
- 50 mm long cinnamon stick, broken up into 10 mm pieces
- 2 black cardamoms, split open at the top
- 4 whole cloves
- 3 fresh green or red fresh chilies, chopped
- 250 gm chopped tomatoes and the juice
- 1/2 tsp turmeric
- 2 tsp ground coriander seed
- 1 tsp ground fennel seed
- 1/2 tsp chili powder
- 1 tsp salt (or to taste)
- 225 ml warm water
- 1 tblsp chopped coriander leaf
Shell the eggs and make four cuts in each egg lengthwise leaving 12 mm gap at each end.
Cut the potatoes into 30 mm cubes.
Heat the oil in a cast iron (or non stick) pan with tight fitting lid. Fry the potatoes until golden brown on all sides and remove with a slotted spoon. Keep aside.
Remove the pan from the heat and stir the chili/turmeric mixture into the remaining oil. Return the pan to the heat and stir fry the hard-boiled eggs gently until brown all over. Remove with a slotted spoon and keep aside.
Add the onions, ginger, cinnamon, cardamom, cloves and green chili and stir fry in the same oil until the onions are lightly browned (about 6 or 7 minutes).
Add half the tomatoes and stir fry continuously for 2 to 3 minutes.
Add the turmeric, ground coriander, fennel and chili powder and stir fry continuously for a further 3 to 4 minutes.
Add the rest of the tomatoes and stir fry continuously for a further 4 to 5 minutes. Add a little warm water if the mixture dries out.
Add the fried potatoes, salt and warm water and bring to the boil. Fit the lid tightly and simmer until the potatoes are tender, stirring occasionally.
Add the eggs and simmer, uncovered, for 5 to 6 minutes, stirring twice gently so as not to break the eggs.
Stir in the chopped coriander leaf and remove from the heat.
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