Egg Potato Dum
Hard-boiled curried eggs are very popular in northeast India. The Eggs are cooked with potatoes. They are both fried first until a light crust forms over them. Slow cooking, without any loss of steam, is called dum and that is the secret of the success of this dish.
6 hard-boiled eggs
5 tbsp cooking oil
450 g medium sized potatoes peeled and quartered
1/8 tsp each of chilli powder and ground turmeric mixed together
1 large onion, finely chopped
1/2 inch cube of root ginger peeled and grated
1 cinnamon stick 2 inch broken into 2-3 pieces
2 black cardamoms split open the top of each pod
4 whole cloves
1 fresh green chilli chopped
1 small tin of tomatoes
1/2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground fennel
1/2 tsp chilli powder (optional)
1 tsp salt or to taste
225 ml warm water
1 tbsp chopped coriander leaves
In a pan heat some oil and fry the potato quartered and the hard-boiled eggs to seal in the flavour until lightly brown.
In a kadai, heat oil and put in the spices, sliced onions, ginger and green chillies.
Then add the ground masala, turmeric, coriander and fennel and chill powder and salt and add the water and allow the gravy to boil, add the fried potatoes and cook till the potatoes are tender and the gravy thick.
Add the fried hard-boiled eggs when the gravy is thick. Switch of the flame and add fresh coriander leaves. It can be served with rice or rotis.