The amazing thing about Sri Lankan recipes is that you can adjust those as you like.There are no hard and fast rules when you cook most of the Sri Lankan food.This is why I always love to experiment in my kitchen with basic traditional Sri Lankan recipes.This potato and egg curry is such a curry I cook most of the time which is a combination of both potato curry and egg curry.
Don’t worry.You can taste egg curry and potato curry in the same dish!Or otherwise follow the same instructions using one main ingredient only.If you want to cook mild spicy potato curry,then omit eggs in this recipe.If you look for egg curry recipe,simply don’t use potatoes to your cooking.It is that simple to cook 2 another simple curries using thew same recipe.
Well,I have a reason to combine both potatoes and hard boiled eggs in to a curry.My kid doesn’t like eggs.But he likes potatoes.If I cook hard boiled eggs or even omelette,it is part of a parenting struggle to feed him.Anyway I am a mom who doesn’t beg the kid to eat. 🙂 But,I am good at hiding food in his meal.
Cooking this eggs and potatoes curry is an easier way to add eggs or flavours of eggs to the curry.Without much egg flavours,he eats the potato curry with at least a portion of nutrients.Sigh! 🙂
Well,I know it is same with most moms.You need to be creative in the kitchen if you want to feed the kids the right foods.
If you look for flavourful thick curry,try this potatoes and eggs curry.It well goes with plain rice,bread or string hoppers.
Recipe: Potato and Egg Curry (Ala & Biththara Hodi)
Ingredients: (for 3-4 servings)
2 medium sized potatoes
½ medium sized onion sliced
2-3 green chili sliced
1 sprig curry leaves
¼ tsp turmeric powder
1/2 tsp fenugreek seeds
Piece of cinnamon
1/2 cup thick coconut milk
1/2 cup thin coconut milk
1-2 tspn lime juice
Salt to taste
Step 1: Preparation
Wash and boil potatoes. Hard boil the eggs.
Remove the skin of potatoes. Cut into halves. Keep aside.
Remove the shell of the hard boiled eggs. Cut in to halves. Keep aside.
Cut the tomato in to bite sized pieces.
Step 2: Cooking
In a pan, add all the spices together with, onion, green chili & curry leaves.
Mix all & add thin coconut milk. Cover & cook in medium flame till onions are tender.
When onions are tender, add boiled potatoes and hard boiled eggs.
Cook for another 1-2 minutes. stir the curry gently.
Add thick coconut milk.
Stir and cook for few minutes till coconut milk starts boiling.
Adjust salt to taste.
Do not allow it to boil with bubbles as it will make lumps.
Remove from the cooker when the curry starts boiling.
Stir for another few minutes. This will avoid any lumps of coconut milk.
It is ready to serve.
Add 1-2 tspn of fresh lime juice for more flavor. (optional)
If you try this Potato and egg curry,do let me know the outcome.I love to read comments from readers of this blog. 🙂