1. In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft. 2. Add tomatoes. 3. Cook until softened, stirring continuously, while it cooks. 4. Add ginger-garlic paste. 5. Saute for 2 minutes. 6. Add a little water (about 1/8 cup). 7. Add all the powdered spices (masalas). 8. Fry for 2 minutes. 9. Add coconut milk. 10. Stir well. 11. Add peas and corriander. 12. Add salt, just enough for the mixture and the rice. 13. Add 2 1/2 cups of water. 14. Stir once. 15. Bring to a boil. 16. Strain the rice. 17. Add to the boiling pot. 18. Cook, partially covered, until all the water has been absorbed by the rice. 19. Reduce heat to a simmer. 20. Add potatoes. 21. Lay the shelled eggs on top. 22. Cover. 23. Cook for 10 minutes. 24. Serve hot with salad, yoghurt and pappadams! ---------------------------------------------------------------------------
Nutrition
Ingredients
