|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
4
|
100
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Green chillies
|
6
|
50gms
|
|
Ginger
|
5gms
|
100gms
|
|
Peppercorns
|
1gm
|
25gms
|
|
Tomatoes
|
100gms
|
2.5kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Coconut
|
½
|
12
|
|
Fat/oil
|
10gms
|
250gms
|
|
Vinegar
|
to taste
|
to taste
|
|
For tempering:
|
|
|
|
Cloves, cinnamon
|
2gms
|
|
|
Mustard seeds
|
½gms
|
10gms
|
|
Small onion
|
5gms
|
100gms
|
|
Oil
|
10gms
|
50gms
|
|
Vinegar
|
to taste
|
to taste
|
Hard-boil eggs. Crack and cool in cold water. Shell and cut
into halves. Grate coconut and prepare three extractions, thick medium and
thin. Slit green chillies and sliced onions and ginger. Heat the fat. Saute
onions, ginger and green chillies. Add third extraction of coconut milk,
peppercorns and peel and quartered potatoes. when potatoes are cooked, add
second extract of coconut milk and quartered tomatoes. Bring to boil. Add eggs
and the first extraction of coconut milk
and vinegar as desired. Remove from fire. Heat the oil in a fry pan. Add
mustard seeds and curry leaves. When the seeds crackle, add finely chopped
onions, crushed cinnamon and cloves. As the onions brown, pour over the stew.
Mix well.
