Eggs, boiled and peeled – 6 Nos.
Onion, sliced – 1 medium
Tomato, finely chopped – 1 small
Potato, peeled and cubed – 1 large
Coconut milk – 1/2 cup (Optional)
Dry Roast and grind
Mustard seeds – 1/4 tsp
Fenugreek seeds – small pinch
Coriander seeds – 2 tsp
Cumin seeds – 1/4 tsp
Dry red chillies – 5 – 6 Nos.
Onion, sliced – 1 large
Turmeric powder – 1/2 tsp
Garlic – 3 – 4 cloves
Coconut, grated – 4 tbsp
Carom seeds/Ajwain – a pinch
Cinnamon sticks – 1 inch piece
Curry leaves – 1 sprig
Dry roast mustard seeds and fenugreek seeds. Add coriander seeds, cumin seeds and dry red chillies. Saute for 3-4 minutes on low flame. Remove from pan and set aside.
In the same pan, add 1 1/2 tbsp oil and add sliced onion. Saute until lightly browned. Add turmeric powder, garlic and grated coconut and saute for another 2- 3 minutes. Turn off the flame and leave it to cool.
Grind the dry roasted spices coarsely. To this, add sauteed onion-coconut mixture and tamarind. Grind this to a fine paste adding little water. Set this aside.
Heat oil in a pan. Add ajwain, cinnamon sticks and curry leaves. To this, add sliced onion and saute it. When it turns light brown, add ground paste, which is set aside. Cook till the raw smell leaves. Add tomato pieces and mix. Saute them. Now add salt and potatoes and saute them. Add 3 cups of water and boil them. When the potatoes are cooked, lower the flame, add eggs and cook for 7-10 minutes. Add coconut milk and turn off the flame.