1 tsp. coriander seeds 3 Tbsp. coriander leaves chopped 10 grams coconut 1 Tbsp. vegetable oil 1 red chili 2 c. water 1/8 tsp. turmeric salt to taste 1 clove garlic 4 eggs (hard boiled) 1/2 x 1/2 inch ginger 4 medium potatoes (boiled and 1 Tbsp. onion (chopped) cubed)
Grind first 7 ingredients and also 2 tablespoons of coriander leaves (part of ingredient 8), adding enough water to make it into a fine paste.
Heat 1 tablespoon of oil and saute the above paste for 1 minute. Then add water and salt and simmer until masala is cooked. Cut the egg into two halves. Add the eggs and potatoes into masala and bring it to full boil. Simmer for 5 minutes. Remove and garnish with the rest of the coriander leaves.
This curry goes well with bread, potatoes, chappathies and also with rice.