1. Egg - 6
2. Potato - 3 small
3. Onion  - 3 cut into small thin slices
4. Ginger grated - 1tsp
5. Green chillies slit - 3
6. Garam masala - 1tbsp
7. Coriander powder - 2 tbsp
8. Chilli powder - 1tbsp
9. Pepper powder - 1tsp
10. Thick coconut milk - 1 cup
11. Thin coconut milk - 2 cups.
12. Salt
13. Curry leaves

• Hardboil the eggs and the potatoes in a pressure cooker with salt and water.
• Allow it to cool.
• In a deep vessel, add oil and splutter some mustard.
• Add the onions and fry till brown.
• Add the ginger and green chillies and fry some more.
• Now add the chilli powder, coriander powder and garam masala and fry till dark in color.
• Add the thin coconut milk.
• Add salt and pepper and bring to boil on a slow flame.
• Peel the boiled potatoes and cut into cubes.
• Add to the stew.
• Remove the egg shells and line the egg with a knife.
• You can cut into half if you prefer.
• Now add the eggs to the stew.
• Give it a small boil and off the stove.
• Add the thick coconut milk and the curry leaves.
• Stir carefully so as not to break the eggs.

Tips
1. If the spice is less add pepper powder and stir.
2. Do not boil after adding the thick coconut milk.