Kerala style Egg and Potato Curry

Kerala Style Egg and Potato Curry

Kerala style egg and potato curry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Recipe source : Suriani Pachakam by Bava.R.Lukose
Ingredients:

1. Hard boiled eggs- 5 to 6
2. Onion,sliced – 2 medium( appr 1 cup)
3. Ginger,finely chopped – 1 tbsp
4. Garlic,finely chopped – 1 tbsp
5. Green chilies,cut vertically – 4( or according to taste)
6. Thin coconut milk – 2 cups
7. Potato ,cubed – 2 small(appr 1 cup)
8. Vinegar – 1/2 tsp
9. Thick coconut milk – 1/2 cup
10. Mustard seeds – 1/4 tsp
11. Curry leaves – 2 sprigs
12. Shallots,sliced – 1 tbsp
13. Salt – to taste
14. Oil – as required

For Masala paste:

1. Kashmiri chili powder- 1 tsp
2. Coriander powder – 1 tbsp
3. Turmeric powder – 1/2 tsp
4. Black pepper powder – 1/2 tsp
5. Cinnamon – 1″ piece
6. Cloves – 4
7. Water – as required

Instructions:

In a blender,combine together all the ingredients listed under ‘ For masala paste’ ,grind to form a smooth paste.Keep aside until required.

Heat oil in a pan,add onion and saute until it turns golden.

Add ginger,garlic and green chilies.Saute  until raw smell leaves.Now reduce the flame to low and add the prepared masala paste.

Cook ,stirring continuously ,until the masala starts to leave the sides of the pan.Next add thin coconut milk,potato and vinegar.

Mix well ,cover and cook over medium flame until the potatoes are soft.

Once the gravy turns thick,add thick coconut milk and salt to taste.Add the boiled eggs.

Heat oil in a pan,add mustard seeds and let it splutter.Now add curry leaves and shallots.Saute until it turns golden brown. 

Pour this over the curry and switch off the stove..Cover and keep aside for about 10 minutes before serving.Serve with appam,idiappam,chapathi or pathiri. 

NOTES

• Adjust the quantity of green chilies and  chili powder , according to your taste.
• I halved the recipe ,as you can see in the pics.