PREPARATION

1. Heat 15 milliliters coconut oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 3 pods green cardamom, 1/4 teaspoon black peppercorns, 1 teaspoon fennel seeds, 5 - 6 curry leaves, 1 teaspoon ginger, 1 teaspoon garlic and stir for 1 - 2 minutes.

2. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

3. Now, add 150 grams tomato and saute until it turns soft and pulpy.

4. Cook for 5 - 7 minutes on medium heat.

5. Add 1/4 teaspoon turmeric and stir well.

6. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

7. Then, add 50 milliliters water and stir again.

8. Now, add 400 grams potatoes and mix it well.

9. Add 700 milliliters water and mix it again.

10. Bring it to a boil.

11. Cover it with lid and cook for about 15 - 18 minutes on medium heat.

12. Open the lid and give it a nice stir.

13. Then, add 5 boiled eggs and mix it well.

14. Now, add 250 milliliters coconut milk and mix it well.

15. Bring it to a boil.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 1 teaspoon garam masala and mix it well.

18. Add 2 tablespoons coriander and mix it again.

19. Cook for another 3 - 5 minutes on medium heat.

20. Remove it from heat.

21. Garnish with coriander.

22. Serve hot.