Egg Kalia Recipe
Ingredients
| Eggs | 8 Small | |
| Potatoes | 500 Gram | |
| Onions | 225 Gram | |
| Peas | 115 Gram | |
| Oil | 100 Milliliter | |
| Coriander l0 gm. | ||
| Ginger 2.5 cm. (1") piece | ||
| Salt | To Taste | |
| Turmeric | 1/2 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garam masala | 1/4 Teaspoon | |
| Cloves, cinnamon, cardamom | ||
| Red chillies | 3 | |
| Fat | 1 Tablespoon | |
Directions
1. Hard-boil, cool and shell eggs. Cut into halves. Peel and quarter potatoes; peel and slice onions.
2. Heat oil. Brown eggs and onions separately. Remove. Add potatoes and peas to oil and then the coriander, pepper, cumin, ginger, garam masala, turmeric and two red chillies ground to a fine paste. Add hot water and salt.
3. Cook till potatoes are done. Add onions and eggs. Heat fat, add the remaining red chilli and curry leaves. Pour over curry and mix well.
2. Heat oil. Brown eggs and onions separately. Remove. Add potatoes and peas to oil and then the coriander, pepper, cumin, ginger, garam masala, turmeric and two red chillies ground to a fine paste. Add hot water and salt.
3. Cook till potatoes are done. Add onions and eggs. Heat fat, add the remaining red chilli and curry leaves. Pour over curry and mix well.
Chef
