Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 12 | Nos. | Eggs | Hardboiled, shelled and cut |
| 3 | Tablespoon | Vinegar | For grinding masala |
| 6 | Nos. | Pepper Corns | Grind in vinegar |
| 1 | Sticks | Cinnamon (Dalchini) | Grind in vinegar |
| 1 | Inch | Ginger (Adhrak) | Grind in vinegar |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Grind in vinegar |
| 1 | Inch | Turmeric/Haldi | Grind in vinegar |
| 2 | Nos. | Onions | Grind in vinegar |
| 1 | Tablespoon | Jeera (Cumin Seeds) | Grind in vinegar |
| 10 | Nos. | Chillies Red Dry | Grind in vinegar |
| 2 | Pods (whole) | Cardamoms (Elaichi) | Grind in vinegar |
| 6 | Nos. | Cloves (Lavang) | Grind in vinegar |
| 1 | Ball | Tamarind | Grind in vinegar |
| 1 | Tablespoon | Ghee | |
| 1 | Medium | Onions | Sliced and fried in ghee |
| a | Few | Coriander Leaves (Kothmeer) |
Method
Hard boil, the eggs, and when cooled, shell them, and cut the eggs in half and keep aside
Grind the masala in vinegar.
Put ghee in a vessel, and heat it up, and fry sliced onions for seasoning. When brown, add previously cleaned coriander leaves and stir. Put masala and fry it in the same vessel. Stir frequently.
Now putthe eggst and salt to taste. Cover the vessel.
Allow the eggs to absorb the gravy. Stir gently. If necessary, pour a little hot water in the vessel.
Separately boil potatoes and peel them, Cut them in fours and add them to the eggs. Simmer for ten minutes
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