Egg & Potato Curry

     Ingredients:   

1. Hard boiled eggs – 5
2. Potato – 1 small-medium, cooked & cut into cubes
3. Onion – 1 big, finely sliced
   Green chilli – 4 -5, slit lengthwise
   Ginger & garlic paste – 1 1/2 tsp, each
4. Coriander powder – 1 1/2 – 2 tsp
   Turmeric powder – 1/4 tsp
   Fennel powder (perumjeerakam podichathu) – 1/2 tsp
   Garam masala – a pinch
5. Thick coconut milk – 2 cups ( refer notes)
   Cashew paste – Optional (refer notes)
6. Coconut oil
   Salt
   Curry leaves

Method of preparation:

Heat oil in a pan & add finely sliced onions & salt. When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes. Add the masala powders & a 1/2 tsp of oil & fry for 3 minutes. Add cooked potatoes & mix well. Add thick coconut milk & bring to boil. Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu & chappathi.