Egg Curry with Potato and Steamed Rice

Ingredients: (serve 1)
1. 1 free range egg
2. 1 small potato, peeled and cut in half
3. 1 onion, cut in small pieces
4. 1 small tomato, grated about 1/2 to 3/4 cup grated
5. tbsp garlic ginger paste
6. teaspoon turmeric powder
7. teaspoon red chili powder(a sprinkle of chili powder)
8. salt to taste( about tbsp)
9. 4tbsp oil
10.

fresh cilantro for garnish

11.

3 cups water or adjust

12.

cup of rice

Method:

At first boil the egg for approximately 10 minutes and peel it properly.
After peeling them, make two small slits on the top or bottom of each egg
or on the sides. This will enable some of the flavors of the sauce to seep
inside the egg. Sprinkle some salt, little bit of red chili and turmeric
powder on the egg and rub them in. Set aside.
Then peel the potato and half it. Sprinkle some salt and about 1/4
teaspoon turmeric on the potato and rub them in so they are coated. After
that cut onion into small pieces and leave them in a small bowl.
Combine the grated tomato and garlic- ginger paste together in a bowl
for slightly coarse texture and set aside.
Combine the rest of the red chili powder, turmeric powder and salt with
about 1/4 cup water and set aside.
In a separate pan, cook about cup of rice with approximate of 2cups
of water for about 15 minutes. Then leave it aside.
Heat 1tbsp oil and place the egg in the oil. Cook it while turning
them around gently once in a while so all the sides turn golden brown.
The cooked sides will seem as if the surface has crisped a little and that is
how it is supposed to be.
Heat the rest of the oil. Add the onion and the tomato ginger mix and
cook in medium to high heat for 2-3 minutes. A lot of the liquid will have
evaporated. Watch it closely and do not let it dry up. The time is
approximate. Now add the mix of turmeric salt and chili powder with
water. Give it a good stir and cook until most of the liquid has evaporated.
The mix would have thickened and oil will start to separate from the sides
of the pan.
Now add the potatoes and toss well for the mix to coat the potatoes and
cook for about 5 minutes in medium to low heat. Now add about 2.5 3
cups of warm water to the pan and once it comes to a boil, partially cover
and cook until the potatoes are very much near done. Add the eggs and
cook for another two minutes and remove from heat. Adjust salt and
garnish with fresh cilantro. Serve with hot steamed rice.
Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serve: 1