EGG CURRY (S.Indian)

Ingredients                                                                                   Quantity

Eggs (duck's or hen's)                                                                       4
Poatoes                                                                                           225 gm
Onions                                                                                            115 gm
Red chillies                                                                                      5 gm
Coriander                                                                                        10 gm
Turmeric                                                                                          a pinch
Coconut                                                                                          115 gm
Cinnamon                                                                                        a small piece
Cloves                                                                                            2 or 3
Oil                                                                                                  30 ml
Vinegar                                                                                           1 tsp
Salt                                                                                                 to taste
Green chillies                                                                                   2
Ginger                                                                                             a small piece
Curry leaves                                                                                    1 spring

Method

1. Hard-boil eggs. Crack and cool in water. Shell and keep aside.
2. Peel potatoes. Quarter and steep in cold water.
3. Slice onions.
4. Roast red chillies, coriander and turmeric. Grind to a fine paste.
5. Chop ginger.
6. Grate coconut. Take out two extractions of coconut milk; the first extract thick and the second extract thin.
7. Heat half the oil. Saute sliced onions leaving aside a few slices for tempering.
8. Add spices and fry.
9. Add potatoes, chopped ginger, whole green chillies and the second extract of coconut milk and salt. Cook till potatoes are tender.
10. Add eggs cut into halves and the thick extract of coconut milk.
11. Add vinegar and remove  from fire.
12. Heat remaining oil. Add onions, curry leaves, crushed cinnamon and cloves.
13. When onions are browned pour over curry. Stir well.