PREPARATION

1. Heat 35 milliliters oil in a pan, add 6 boiled eggs and mix it well.
2. Cook for 3 - 5 minutes on medium heat or until it turns golden brown in color.
3. Take a pan, add 1/4 teaspoon cumin seeds, 1/4 teaspoon black peppercorns, 4 pods cloves, 2 pods green cardamom, 1 pod black cardamom and dry roast for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a mortar.
5. Crush them with the help of a pestle. Keep aside.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 300 grams tomato, 1 tablespoon green chili and mix it well.
9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1/4 teaspoon garam masala, prepared masala and mix it well.
11. Then, add 720 grams boiled mashed potatoes and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add 500 milliliters water and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add the cooked eggs, 2 tablespoons coriander and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat.
18. Garnish with ginger.
19. Serve hot.