Ingredients:

• 4 – Egg (boiled and peeled)
• 2 – Potato ( boiled, peeled and cut into half)
• Oil
• Tadka ingredients:
• 1/2 tsp – Jeera
• 2 – Tej patta (Bay leaves)
• 2 – Dried red chilly
• Whole Garam masala:
• 4 – Cloves
• 1 – Bari elaichi
• 2 – Small elaichi
• 1 inch thin strip – Daalchini (cinnamon )
• 2 – Onion, medium size (thinly chopped lengthwise)
• 1 tbsp – Ginger Garlic paste
• Powdered masala:
• 1/2 tsp – Haldi powder
• 1 tsp – Jeera powder
• 1 tsp – Dhania powder
• 1 tsp – Red Chilli powder
• 1 tsp – Garam Masala powder
• 1 tsp – Tandoori masala powder (optional)
• Salt – to taste
• 1 tbsp – Desi Ghee
• Water
• 1 bunch – Dhania patta (coriander leaves) chopped

Method:

1. Make a small shallow cross at the tip of the egg using a knife.
2. Heat oil in the karaahi.
3. When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish.
4. Drain off the eggs from oil.
5. Now add the potatoes, deep fry it till reddish.
6. Take off the flame when done.
7. Heat rest of the oil, put tadka ingredients and whole garam masala to it.
8. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
9. Then add ginger-garlic paste and saute for 2 minutes.
10. Then add all the powdered masalas and salt.
11. Saute everything for 2 minutes.
12. Cover the vessel for 2 minutes and cook on a medium flame.
13. Uncover the lid, add the fried egg, potatoes, desi ghee and 1/2 litre boiling water.
14. Pressure-cook the subzi for 1 minute after the first whistle.
15. Open the pressure cooker when it is cooled.
16. Garnish with coriander leaves and serve with hot pooris or steaming rice.

Recipe courtesy of Anitha Sahani