Egg Moley

Ingredients:

• 4 eggs (boiled & peeled) 
• 1 medium potato
• A handful frozen green peas
• 1 large onion (make paste)
• 2 – 3 green chilies (slitted)
• 10-12 curry leaves
• 2 tsp. coriander leaves (fresh & chopped)
• 3 tbsp. tomato puree
• 1 tsp. ginger paste
• 2 tsp. garlic paste
• 2 tsp. cumin powder 
• ¼ tsp. turmeric powder
• ¼ tsp. garam masala powder
• 4-5 tbsp. oil
• 1 ½ tsp. lime juice
• 1 tsp. sugar
• Salt to taste
• 250 ml coconut milk

Making Procedure:

Peel the potato, cut into small cubes and wash well. Peel, wash and grind onion, ginger and garlic. Boil the peas with a pinch of salt, then drain the water.

Heat oil in a kadai. Add potato cubes and fry till the edges turn light brown color. Remove from oil and keep aside.

Add curry leaves, onion paste in the same oil and fry it till onion turns light brown color. 

Now add ginger-garlic paste and fry for a minute on medium heat. Then add salt, sugar, turmeric, cumin & garam masala powder and fry for another 1 minute.

Add tomato puree, green chilies, chopped coriander leaves and continue stirring for 2 minutes on low flame.

Now add fried potato cubes, boiled green peas and coconut milk. Stir and mix it well. Then cook it covered for 8-10 minutes or the potato cooked completely and gravy is thick.

Remove the lid, add lime juice and boiled eggs. Put the lid back and continue to cook for 2 more minutes on very low heat. 

Remove from heat and garnish with few coriander leaves.

Serve hot with plain rice or roti.