Method
First boil the eggs . Remove shells, then make 4 or 5 longitudinal
cuts/slits round for the whole egg or cut in half. Place
in a bowl, sprinkle with turmeric powder and salt and mix
on the surface .
Use frying pan. Place on to cooker and add in oil until
it just covers the surface. Heat the oil and lightly
fry the eggs on all sides until golden brown. Lift off
the heat and place fried eggs in a bowl separately. Then
fry the potatoes until golden brown and immediately add
chopped garlic. Mix this well.
Add some more oil and the onions. Fry onions at medium
heat until brown in colour.
Separately, in a small bowl, make up masala mix (jeera,
turmeric and chilli powder with half a teacup full of
water). When the onions are ready (ie brown), add masala
mix. Fry, stirring constantly for 3-4 minutes until the
oil can be seen separating from the masala mix. Add in
2 cups of water and heat. When it reaches near boiling
point add ½ tomato. Add eggs and potatoes and
boil for five minutes until potatoes are soft and sauce
is thickened. Add the cinnamon to the masala mix. Boil
for another 10 minutes or as required.
Best served with plain rice and a salad.
