Ingredients

Instructions

  1. In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft.
  2. Add tomatoes.
  3. Cook until softened, stirring continuously, while it cooks.
  4. Add ginger-garlic paste.
  5. Saute for 2 minutes.
  6. Add a little water (about 1/8 cup).
  7. Add all the powdered spices (masalas).
  8. Fry for 2 minutes.
  9. Add coconut milk.
  10. Stir well.
  11. Add peas and corriander.
  12. Add salt, just enough for the mixture and the rice.
  13. Add 2 1/2 cups of water.
  14. Stir once.
  15. Bring to a boil.
  16. Strain the rice.
  17. Add to the boiling pot.
  18. Cook, partially covered, until all the water has been absorbed by the rice.
  19. Reduce heat to a simmer.
  20. Add potatoes.
  21. Lay the shelled eggs on top.
  22. Cover.
  23. Cook for 10 minutes.
  24. Serve hot with salad, yoghurt and pappadams!