Egg Baffat Recipe
Ingredients
| Eggs | 4 (For 4) | |
| Potatoes | 225 Gram (For 4) | |
| Red chillies | 5 Gram (For 4) | |
| Cumin | 1/4 Teaspoon (For 4) | |
| Turmeric a pinch | ||
| Coriander | 10 Gram (For 4) | |
| Onions | 115 Gram (For 4) | |
| Green chillies | 2 (For 4) | |
| Ginger | 5 Gram (For 4) | |
| Vinegar | 10 Milliliter (For 4) | |
| Salt | To Taste (For 4) | |
| Fat | 30 Gram (For 4) | |
| Garlic | 2 Clove (5gm) (For 4) | |
Directions
1. Hard-boil eggs. Shell and cut into halves.
2. Boil potatoes. Peel and quarter.
3. Grind together red chillies, cumin, turmeric and coriander.
4. Slice onions, green chillies, ginger and garlic.
5. Heat fat in a pan. Fry half the onions.
6. Add spices and fry for 2-3 minutes.
7. Add remaining onions and other sliced ingredients, water, salt and vinegar.
8. Bring to boil and simmer till spices and onions are cooked.
9. Add potatoes and eggs. Bring to boil and remove.
2. Boil potatoes. Peel and quarter.
3. Grind together red chillies, cumin, turmeric and coriander.
4. Slice onions, green chillies, ginger and garlic.
5. Heat fat in a pan. Fry half the onions.
6. Add spices and fry for 2-3 minutes.
7. Add remaining onions and other sliced ingredients, water, salt and vinegar.
8. Bring to boil and simmer till spices and onions are cooked.
9. Add potatoes and eggs. Bring to boil and remove.
Chef
