Ingredients
|
Quantity
|
Onion – chopped
|
1 large ( ½ lb)
|
Minced fresh hot green chillies
|
2 tbsp
|
Garlic cloves – minced or pressed
|
4 large
|
Minced fresh ginger
|
3 tbsp
|
Ground turmeric
|
½ tsp
|
Salad oil
|
¼ cup
|
Medium thin-skinned potatoes
|
6 (about 2 ¼ lb)
|
Large eggs – separated
|
4 to 6
|
Coarsely chopped fresh cilantro
|
¼ cup
|
Salt
|
|
You'll need a 1 0- to 12-inch frying pan (nonstick, if possible)
with a snug-fitting domed lid. In the pan over medium-high heat, frequently
stir onion, chilies, garlic, ginger, and turmeric in oil until onion is limp, 8
to 10 minutes.
Peel potatoes, quarter lengthwise, and slice crosswise ¼ inch
thick. Add to onion and stir often, uncovered, until potatoes are tender to
bite, about 15 minutes. If potatoes stick, loosen with a little water and cook
until water evaporates.
Shortly before potatoes are done, beat egg whites with a mixer
until stiff, moist peaks form. Beat yolks separately just to blend; fold into
whites.