Small Potato and Egg Curry

Small potato and boiled egg is a very good combination of ingredient for your food. You can taste this sapid dish along with rice and a spicy gravy. Garlic tamarind gravy is the best combination for this Small Potato and Egg Curry recipe with rice. Usually both potato and egg is said to have high gastric content in it. For this reason, using asafoetida and garlic in this side dish recipe is highly necessary. Both asafoetida and garlic will take off the gastric content from this dish. May be only for this reason, people make combination of Garlic tamarind gravy with this Small Potato and Egg Curry for lunch.

Ingredients required for preparing Small Potato and Egg Curry

Oil – 5 tbsp

Mustard – 1 Tsp

Cumin Seeds – 1 Tsp

Red Chillies – 4 Nos.

Curry Leaves – 1 Stem

Garlic (mashed) – 10 Pieces

Red Chilli Powder – 1 ½ Tsp

Pepper Powder – ½ Tsp

Turmeric Powder – ½ Tsp

Asafoetida – Few Pinches

Big Onion (Sliced) – 5 Nos.

Small Potatoes (Boiled) – ½ Kg

Egg (Boiled) – 10 Nos.

Salt – To Taste

Small Potato and Egg Curry Cooking steps

First take a cooker and add water and salt in which you have to put small potatoes. Cook for a whistle and then drain water from it and cool it by showing in fresh running water.

Same way take water with little salt added in it and boil the egg in this water.

After this, remove the skin from potatoes and shell from egg.

In mean while, take a pan and add oil in it.

Let it to heat for some time and add mustard seeds in it.

Mustard seeds will pop up within seconds. Soon after that, add the cumin seeds also into it.

Then consecutively add the red chillies, curry leaves and mashed garlic.

After this, add chopped onion and sauté it until it turns to golden brown shade.

Next add red chilli powder, turmeric powder and pepper powder.

Along with this you can also add salt and required amount of asafoetida.

Finally you have to add the potatoes and sliced egg into this and mix few times.

Let this Small Potato and Egg Curry to set for sometime before serving, so that the taste will get into the potatoes and egg.