|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
4
|
100
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Red chillies
|
5gms
|
120gms
|
|
Coriander
|
10gms
|
250gms
|
|
Turmeric
|
1gms
|
25gms
|
|
Coconut
|
½
|
10
|
|
Cinnamon, cloves
|
½ gm
|
10gm
|
|
Green chillies
|
2
|
50
|
|
Ginger
|
2gms
|
50gms
|
|
Curry leaves
|
1 spring
|
1 bunch
|
|
Salt
|
5gms
|
100gms to taste
|
|
Vinegar
|
10ml
|
250ml
|
|
Oil
|
30ml
|
750ml
|
Hard-boil eggs. Crack and cool in water. Shell and keep
aside. Peel potatoes. Quarter and immerse on cold water. Slice onions. Chop
ginger, grate coconut. Roast red chillies, coriander and turmeric and grind to
a fine paste. Grind coconut also to a smooth paste. Heat half of the oil. Saute
sliced onions leaving aside a few slices for tempering. Add ginger, whole green
chillies and ground spices. When well fried, add ground coconut and fry for 2
minutes. Add potatoes, water and salt and cook till potatoes are tender. Add
eggs, cut into halves and vinegar. Remove from fire. Heat remaining oil in a
fry pan. Brown onions, crushed cloves and cinnamon. Add curry leaves and pour
over curry.
