2 potatoes- cut into cubes and cooked
2 onions, sliced thinly
2 cloves garlic, minced
Same amount of ginger as garlic, minced
2 green chilly, slit
4 tsp Coriander Powder
2 tsp Chilly Powder
½ tsp Fennel Powder
¼ tsp Turmeric Powder
1 cup grated coconut
Oil (I used coconut oil)
- Grind the coconut to a smooth paste using very little water.Set Aside.
- In a pan heat the oil, saute the ginger and garlic adding one after the other.
- Add the onion and little salt and saute. Stir well and cook covered in medium heat stirring occasionally until it turns golden brown.
- Remove lid, add the green chilly and curry leaves and stir well.
- Add the chilly powder, turmeric powder. Fennel powder and coriander powder. Stir well and cook on low heat until you get a nice aroma.
- Add the water and adjust the salt if required and boil.
- Add the ground coconut paste and stir well and simmer.
- Add the cooked potatoes into the curry and stir once.
- Crack the eggs one at a time into a bowl without breaking the yolk.
- Add the eggs into the curry very slowly one at a time taking care not to break the yolk.
- Do not stir the curry. Cover and simmer gently till the eggs are cooked well.
- Turn off flame and serve with idiyappam/ appam/ roti.
- While adding the egg, make sure that the eggs do not overlap. Leave some space after each addition.
- Adjust spice according to taste