EGG CURRY

Eggs - 4 large
Potatoes - 2 medium, cut into cubes
Onion - 1 medium, ground into paste
Tomato - 1 large, grated
Garlic paste - 1 tsp
Ginger paste - 1 1/2 tsp
Turmeric Powder - ¼ tsp
Chilli powder - ¾ to 1 tsp
Cummin powder - 1 tsp
Coriander powder - ½ tsp
Cloves - 2
Cinnamon - 1” stick
Cardamoms - 2 green
Oil - 1 tbsp
Salt to taste

Hard boil the eggs, shell them and cut into 2. Place the cut potatoes, dripping wet in a vessel and cook for 15 minutes till the potatoes are done..Grease a pan with 1 tbsp oil and heat. Add the whole spices followed by garlic paste. Fry for a few seconds. Stir in the onion paste and fry till light pink. Add the turmeric, chilli, cumin and coriander powder. Continue frying till the spice paste releases its aroma. Add the ginger paste and grated tomato. Cover and cook for a few minutes. Toss in the potatoes, eggs and add salt to taste. Pour in 1 ½ cups of water and simmer for 10 – 15 minutes. Remove and serve hot.