Egg curry with potatoes

Today I am sharing the recipe of kerala egg curry with potatoes, adding potatoes to the egg curry makes the curry thick and is perfect with appam. 

Serves ~ 3-4 adults

Ingredients

Hard boiled eggs ~ 4 nos ( Sliced vertically )

Potatoes ~ 2 medium sized
Onions ~ 2 nos
Green chillies ~ 4-5 nos
Chopped ginger ~ 1 tbsp
Chopped garlic ~ 1 tbsp

Tomato ~ 1 no
Coriander powder ~ 1 1/2 tbsp
Red chilly powder ~ 3/4 tbsp
Fennel powder / Perinjeerakam podi ~ 1/2 tsp
Garam masala ~ 1/2 tsp
Thick coconut milk ~ 1/2 cup ( Optional )

Curry leaves / Curry veeppila ~ 1 stem
Coriander leaves / Malli yela 
Mustard seeds / Kaduku ~ 1/2 tsp 
Oil ~ 2-3 tbsp
Salt to taste

Method

• First pressure cook the potatoes for about 2 whistles by adding enough water and salt and peel off the skin when its cool enough to touch.

• Then heat oil in a pan and add mustard seeds, and when it crackles, add curry leaves, chopped onions, chopped green chillies, chopped ginger and garlic and saute till onions become transparent. Then lower the flame and add coriander powder, red chilly powder, turmeric powder, fennel powder and garam masala and fry till the raw smell of the powders go.

• Then add chopped tomatoes and fry till the tomatoes are nicely cooked and mashed. Then add chopped potatoes and about 1 - 1 1/2 cups of water. When it starts to boil, reduce the flame and add thick coconut milk along with sliced eggs and remove from the flame after 2 minutes. Finally garnish with chopped coriander leaves.

Notes: 

For making hard boiled eggs, first boil enough water along with salt and then add eggs and boil it for about 15-20 minutes and then remove it from flame and keep it under cold running water and then peel the skin off.

Cheers!!