3 boiled eggs, cut in half
2 medium-sized peeled potatoes
3 medium-sized tomatoes, cut in quarter
1 tsp garlic-ginger paste
2 dry red chilies or 1 tbsp dry chili flakes
2 heaped tbsp masala curry powder
Half tsp turmeric powder
1 medium sized onion, chopped
1 tsp of thym
Half cup chopped coriander
Salt to taste
- Cut the potatoes in half, quarter then eighth. Fry the potatoes until they are three-quarter cooked. Keep aside.
- Blend these to a fine paste: tomatoes, dry chili, garlic-ginger paste, masala curry powder, turmeric powder, onion and a cup of water.
- In a pan, heat oil on medium-high fire. Pour the blended paste, add 1 tsp of salt and thym, let cook. Stir from time to time.
- After 10 minutes, add half or one cup of water, depending on how dry it is going. Then throw in the potatoes, cover and let cook for 5 minutes. Stir from time to time. Taste the salt and add more, as required.
- Add the eggs, cover and let cook for 5-10 minutes more, until the sauce thickens. Stir carefully after adding the eggs.
- Switch off fire and sprinkle coriander. Serve hot with white rice, roti or paratha.