Egg Sambol
Ingredients
- Onion 1 (minced)
- Ginger-garlic paste ยฝ tsp
- Green chillies 2 (each cut into 1 inch pieces)
- Curry leaves 1 stalk (chopped)
- Tomatoes 4-5 (chopped)
- Chillie powder ยฝ tsp
- Turmeric powder ยผ tsp
- Potatoes 2 (cut into 1 inch pieces)
- Eggs 3 (unboiled)
- Salt ยฝ tsp
- Oil 2 Tbs
Instructions
- Fry the onions in a kadai with the oil until light pink
- Add ginger garlic paste and let it fry for some time
- Then add the curry leaves and green chillies. Let it fry for some time.
- Add the chillie powder, Turmeric powder, salt and let it fry briefly.
- Add the cut tomatoes and let it fry until it becomes pulpy.
- Add quarter cup of water. When it begins to boil add the potatoes. After five minutes mix the curry. The potatoes should be semi-cooked.
- Then break one egg at a time in the gravy (create a pocket in the curry gravy) and leave it to cook for five minutes.
- Do not mix the curry at this stage.
- Keep the stove on a low flame in order for the curry not to get caught up. This way, you will get two fully boiled eggs, soaked in the curry gravy.
- Before taking down the curry, check if the potatos are cooked. Add a little water if needed. Gently dig the curry from the sides and bottom to avoid burning.
