Egg Potato Curry

Ingredients:
4 Eggs
200gm Potatoes
100gm Onions
4Red chilies
¼ tsp Coriander seeds
¼ tsp Turmeric
½ Coconuts
2 Cinnamon, cloves
4 Green chilies
1 piece Ginger
1 sprig Curry leaves
Salt to taste
2 tsp Vinegar
Oil

Methods:

• Hard-boil eggs. Crack and cook in water. Shell and keep aside. Peel potatoes. Quarter and immerse in cold water.
• Slice onions, Chop ginger, grate coconut. Roast red chilies, coriander seeds and turmeric and grind to a fine paste. Grind coconut also to a smooth paste. 
• Heat half of the oil. Saute sliced onions leaving aside a few slice for tempering. Add ginger, wholegreen chilies and ground spices.
• When well fried add ground coconut and fry for 2 minutes. Add potatoes, water and salt and cook till potatoes are tender. add eggs, cut into halves and vinegar. Remove from fire.
• Heat remaining oil in a fry pan. Brown onions, crushed cloves and cinnamon. Addcurry leaves and pour over curry.