Method
Shell
the eggs and make four cuts in each egg lengthwise
leaving 12 mm gap at each end. Cut
the potatoes into 30 mm cubes.
Heat
the oil in a cast iron (or non stick) pan with tight
fitting lid. Fry the potatoes until golden brown on all sides and
remove with a
slotted spoon. Keep aside.
Remove
the pan from the heat and stir the chili/turmeric
mixture into the remaining oil. Return the pan to the heat and stir fry
the hard-boiled
eggs gently until brown all over. Remove with a slotted spoon and keep
aside.
Add
the onions, ginger, cinamon, cardamom, cloves and green
chili and stir fry in the same oil until the onions are lightly browned
(about
6 or 7 minutes).
Add
half the tomatoes and stir fry continuously for 2 to 3 minutes.
Add
the turmeric, ground coriander, fennel and chili powder
and stir fry continuously for a further 3 to 4 minutes.
Add
the rest of the tomatoes and stir fry continuously for a further 4 to
5 minutes. Add a little warm water if the mixture dries out.
Add
the fried potatoes, salt and warm water and bring to the
boil. Fit the lid tightly and simmer until the potatoes are tender,
stirring
occasionally.
Add
the eggs and simmer, uncovered, for 5 to 6 minutes,
stirring twice gently so as not to break the eggs.
Stir
in the chopped coriander leaf and remove from the heat.
|