Egg And Potato Curry

Heat oil in sauce pan add the whole spices, after it sputters add the onions and ginger garlic paste, add the minced green chillies, sauté until the onions are brown.

Add tomatoes, turmeric powder and curry leaves, stir and cook until the tomatoes are cooked and soft. Add 1 cup coconut milk and 1 cup water bring it to boil and add the potatoes, simmer until the potatoes are cooked.

Add the second cup of coconut milk and the boiled eggs simmer for 2 minutes, remove from heat, serve with rice or Indian bread.