Potato and egg curry
Potato 500 Gms
Onions 1 large
Roasted curry powder 2 tablespoons
Oil 1 tablespoons
Curry leaves 6
Oil 2 tablespoons
Milk 2 cups or coconut milk 2 cups
Fennel seed 1 teaspoon
Lime juice 1 tablespoons
Hard boil eggs, shell them and set aside.
Wash potatoes and boil them in water until soft, peel skin and cut into 1 inch cubes.
Do not overcook the potatoes.
In a pan dry roast the fennel seeds until golden and add 1 tablespoon oil and when hot add the diced onions and curry leaves and fry until onions are soft.
Add milk, curry powder, salt and bring to boil.
When the curry powder is cooked, add the potato pieces and gently stir without breaking the potato pieces and cover and simmer on low fire.
Now cut the boiled eggs into four pieces length wise and add them to the simmering potato curry and gently turn over.
Wait till all the gravy has thickened and remove from fire.
Add lime juice and stir gently.