POTATO EGG MASALA

Required:

Oil - 1 tbsp

Fennel seeds - 1 tsp

Onion - 1 small

Potato - 2 medium

Tomato - 1 small

Hard boiled eggs - 2

Coriander powder (dry roasted and powdered) - 1 tsp

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coconut milk - 1/4 cup

Coriander leaves to garnish

Preparation:

Heat oil in a pan in medium heat and add fennel seeds.

 

When it turns brown add onion and saute till translucent. Add little salt to speed up the process.

Now add diced potatoes and mix well.

After about 2 mins add tomatoes.

Saute for 2 mins. Add 1/2 cup water and wait till it boils. 

Now add all the spices and allow to cook and when done add coconut milk. 

After it comes to a boil, cut plus marks above and below sides of the eggs and drop into the gravy.

Garnish with coriander leaves and serve with chapathi, paratha or aappam. If serving with aappam add more coconut milk.