| |
| |
| 1 |
|
boiled and chopped potato or several baby red potatoes boiled and chopped. |
|
| 1 cup |
|
chopped tomatoes |
|
| 2 |
|
eggs, beaten |
|
| 1/2 cup |
|
sliced onions |
|
| 2 tsp |
|
oil |
|
| 2 Tbs |
|
fresh curry leaves - from an Indian grocery - not curry powder. |
|
| 1/2 tsp |
|
cumin seeds |
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|
|
salt to taste |
|
| 1/8 tsp |
|
red chili powder (from Indian grocery - not the stuff you use in chili) |
|
| 1/4 tsp |
|
garam masala (a spice mixture you can get at an Indian grocery) |
|
| 3 Tbs |
|
chopped fresh cilantro leaves |
|
|
|
| |
| 1 |
Boil and chop the potatoes. |
| 2 |
Chop the tomatoes and cilantro. |
| 3 |
Fry the cumin seeds in the oil until brown, add the curry leaves and fry a few seconds. |
| 4 |
Add the onions and cook until golden brown. Add the tomatoes and cook 1 minute Add the potatoes, salt, red chili powder, garam masala, and cilantro. |
| 5 |
Stir and cook for 1 minute. Add eggs and stir until the eggs are cooked. Serve hot with toast, pita, chapati, or plain paratha or wrapped in a tortilla. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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