Egg Curry

EGG CURRY

Ingredients
6 boiled eggs
2 medium size potatoes - boiled
½ coconut - grated
1 tablespoon jeera
4 cloves
4 black peppers
3 flakes garlic
1 tablespoon dhania powder
1 ½ tablespoon chilies powder
1 small bunch coriander leaves
3 tablespoon oil
2 sliced onions
4 sliced green chilies

1. Grind the grated coconut, jeera, cloves, black pepper,
   and garlic into a smooth paste. Cut the potatoes into 8
   pieces each. Cut the eggs into 2 pieces each.
2. 
   Heat oil in a vessel. Add sliced onions and green
   chilies. Stir for a minute. Then add dhania powder and
   chilies powder. Stir for a while on low fire. Then add the
   potato pieces and 2 cups of water. Add the ground paste
   and salt to taste. Allow it to boil. Then add the egg pieces.
3. 
   Finely chop the coriander leaves and add to the curry. Let
   it boils for 5 minutes.
4. 
   Serve hot with rice or chapattis.