Indian Recipe: Egg Potato Stew

1. Egg (hard boiled)– 4 nos
2. Potato (hard boiled)– 2 nos
3. Onion (thinly sliced) – 1 nos
4. Tomatoes (diced) – 1 nos
5. Green chillies – 6 nos
6. Ginger (thinly sliced) – 1 inch piece
7. Chilly powder – ¼ tbsp
8. Turmeric powder – ¼ tsp
9. Coriander powder – 1½ tbsp
10. Garam masala – ½ tbsp
11. Coconut milk – 2 cup
12. Oil – 4 tbsp
13. Salt – as required
14. Curry leaves – a few

1. Remove the shell of the egg and cut into 2 pieces.
2. Cut potatoes into small squares.
3. Heat oil in pan and fry onions, ginger, green chillies and curry leaves.
4. Make a paste of chilly, turmeric, coriander and garam masala powders by adding a little water.
5. When onions are slight brown in color add the masala paste and tomatoes.
6. Sauté till a nice aroma comes.
7. Add the coconut milk and salt and bring to simmer.
8. Then add the potato pieces and egg and let it simmer for a few minutes more.
9. When the curry begins to thickens remove from fire.
10. Serve hot with rice, appam or chapatti.