Egg and Potato Dum

Submitted by Brian Holley

"The hard-boiled eggs are cooked in a similar way to the Indonesian dish, Son in laws eggs. I love this dish and serve it with a chicken curry,rice and a dish of dhal. You could add diced fried aubergine or courgetes to increase the vegetable content. If you have enjoyed my other curries you will like this one too."

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 6

ingredients

• 6 hard-boiled eggs, shelled and whole
• 4 tablespoons oil
• 1 lb potato, peeled and quartered
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon ground turmeric
• 1 large onion, finely chopped
• 1⁄2 inch fresh gingerroot, grated
• 1 cinnamon stick, broken up
• 2 black cardamom pods, split open
• 6 cloves
• 1 fresh green chili, chopped
• 2 tomatoes, peeled and chopped
• 1⁄2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground fennel
• 1⁄4 teaspoon chili powder
• 1 teaspoon salt
• 8 ounces warm water
• 1 tablespoon coriander leaves, chopped

directions

1. make four slits in each egg ,lenghtways, leaving a 1/2" gap at the top and bottom.
2. In a non-stick pan heat the oil and fry the potatoes till brown about 10 minutes Remove them from the pan and set aside.
3. Take the pan off the heat and stir in chilli powder and the 1/4 tsp turmeric, put the pan on the heat and fry the eggs till brown. Remove them from the pan and set aside.
4. Fry the onions, ginger,cinnamon, cardamoms, cloves and green chilli, till the onions are light golden in colour.
5. Add the tomatoes and cook for 2 minutes.
6. Add the turmeric, ground coriander,fennel and chilli powder mix well and cook for 3 minutes.
7. Add the potatoes, salt and water, bring to the boil and simmer covered till potatoes are tender.
8. Add the eggs and simmer without the lid for 5 minutes.
9. Stir in the coriander leaves and serve.