Egg and Potato Sukka (Mangalorian Style)

Ingredients

3 boiled eggs

2 boiled potatoes

2-3 Bedge Chilli (Dried)

Pinch of methi seeds

Pinch of jeera

3-4 garlic cloves

Half a coconut (scraped)

1-2 tablespoons of coriander seeds

1/2 a teaspoon of turmeric powder

1 teaspoon of chilli powder

Salt to taste

Pinch of sugar

One sprig of curry leaves

One medium sized finely diced onion

Refined oil

1-2 tablespoons of ghee (clarified butter)

Preparation

PROCESS:

In a heated pan put a tablespoon of refined oil.

Add the dry spices beginning with jeera, coriander seeds, bedge chilli, garlic cloves and methi seeds. Slightly brown them and immediately add the scraped coconut. Brown all of these and add turmeric powder and stir it, after which you must turn off the heat.

Let these roasted spices cool down.

Once cooled make a paste of it by adding little water.

Heat another pan and add refined oil and a tablespoon or two of ghee.

When this is heated put in the curry leaves.

After the curry leaves splutter put in the finely diced onion.

Fry the onion till golden brown.

Add in the ground paste of the roasted spices.

Fry the paste well for at least 5-10 minutes.

Add in the red chilli powder, salt (as per your taste) and a pinch of sugar.

Make small incisions in the boiled eggs and put it in along with the boiled potatoes.

You can add little water just in case you find it turning dry.

The amount of dry ingredients will vary according to the quantity.