Eggs (Dim): 4
Potato (Aalu): 2 medium sizes
Onion (Peyaj): 1 large
Garlic (Rasun): 5 to 6 cloves
Ginger garlic paste (Aada rasun bata): ½ tablespoons
Turmeric powder (Halud guro): ½ teaspoons
Chilli powder (Sukhno lankar guro): 1 teaspoon
Tomato sauce: 1 tablespoon
Garam Masala: ½ teaspoon
- Cut the potato in large square pieces and the onions also.
- Boil the egg and potato together.
- De-shell the eggs and cut into halves
- Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.
- Heat oil in the wok, sauté the onions.
- Throw in the garlic and again sauté for a minute or two.
- As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
- Add the potatoes and put in some more water if required.
- Add the eggs and toss lightly.
- Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.
Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.
As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth