Egg and Potato Sukka (Mangalorian Style)
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
1-2 tablespoons of ghee (clarified butter)
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.
Simmer it for 2-3 minutes and turn off the heat.
You can try this recipe with yam or potatoes and prawns.