Egg and Potato Curry

Boil eggs and remove the shells.

Peel potatoes, cut them into 4 - 6 pieces each and dip in salty water.

Take a medium size cooking pot, heat oil, add fenugreek seeds and curry leaves, cook for a couple of minutes.

Then add onion paste add ginger & garlic paste, saute for few minutes.

Now add tomato paste, red chili powder, turmeric powder, cumin powder, coriander powder, all spice powder & salt to taste.

Stir the masala for 5 minutes, add potato pieces with 2 cup water and cover to simmer.

When potatoes are tender and oil floats over curry put boiled eggs.

Sprinkle with chopped Green chilies and coriander leaves.

Serve it hot steamed rice.