I tried this out yesterday and turned out well. The key was the thinly sliced potatoes that are shallow fried to give a crisp taste.
Ingredients:
4 boiled eggs quartered
2 large potatoes thinly sliced
1 onion thinly sliced
1 tomato chopped fine
2 tbsp oil
1 tsp jeera
1 tsp garlic paste
1 tsp ginger paste
4 curry leaves
1/2 tsp chilli powder or to taste
1 tsp corriander powder
Chopped corriander for garnishing
1 tsp Salt or to taste
Method:
Heat oil up and fry the potato slices until three fourth done.
Add the curry leaves and jeera into the oil and stir
Add the onions and fry until the onions turn white
Add the tomatoes and fry until done
Add the ginger and garlic paste and fry for about a minute
Add the salt, chiili powder and corriander powder and stir until the masalas are fried well
Add the eggs and cover and cook on low.
Stir occassionally until the potatoes are cooked well.
Garnish with corriander leaves
Ingredients:
4 boiled eggs quartered
2 large potatoes thinly sliced
1 onion thinly sliced
1 tomato chopped fine
2 tbsp oil
1 tsp jeera
1 tsp garlic paste
1 tsp ginger paste
4 curry leaves
1/2 tsp chilli powder or to taste
1 tsp corriander powder
Chopped corriander for garnishing
1 tsp Salt or to taste
Method:
Heat oil up and fry the potato slices until three fourth done.
Add the curry leaves and jeera into the oil and stir
Add the onions and fry until the onions turn white
Add the tomatoes and fry until done
Add the ginger and garlic paste and fry for about a minute
Add the salt, chiili powder and corriander powder and stir until the masalas are fried well
Add the eggs and cover and cook on low.
Stir occassionally until the potatoes are cooked well.
Garnish with corriander leaves
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