Potato egg mappas is a side dish prepared with potato, egg, onion, tomato, coconut milk, etc. It goes well with appam, pathiri, chapati, etc.
| Servings |
servings
|
Ingredients
- 2 numbers Egg
- 1 1/2 cups Potato cut into small cubes
- 1 1/2 cups Medium thick coconut milk
- 3/4 cup Onion chopped
- 1/2 cup Tomato chopped
- 1 teaspoon Ginger chopped
- 1 teaspoon Garlic chopped
- 1 number Green chilli chopped
- 4 teaspoons Coriander powder
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Garam masala
- Pepper powder as required
- Salt to taste
- Oil to saute
For Seasoning
- 1/2 teaspoon Mustard seed
- 4 numbers Shallot
- 1 sprig Curry leaf
- Oil
Ingredients
For Seasoning
|
|
Instructions
- Boil the eggs with some salt. De shell and cut into half, keep aside.
- Heat oil in a pan and add onion, ginger, garlic, and green chilli, saute until the onion starts changing color.
- Add coriander powder, chilli powder, and turmeric powder along with little water and saute until raw smell goes.
- Add tomatoes, mix well and cook until softens.
- Add potatoes, mix well and cook with little water and salt.
- Add coconut milk, garam masala, pepper powder, cook until the curry starts to thicken. Switch off the flame and add boiled eggs.
- Heat oil in a small pan and fry mustard seeds, shallots, and curry leaves, add to the mappas.
- Serve with appam, pathiri, chapati, etc.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
