Egg,Koorkka Curry
Ingredients:
Koorrkka (Chinese Potato)
Eggs (2-3)
Coconut oil (for cooking)
Onion
Ginger-garlic paste (1 tablespoon)
Tomatoes (3 small, pureed)
Turmeric powder (1/4 teaspoon)
Chili powder (1 1/2 tablespoons)
Coriander powder (1 tablespoon)
Chicken masala (1 teaspoon)
Water (approximately 2 cups)
Salt (to taste)
Green chili (1, slit into four)
Curry leaves
Preparation
Clean the koorkka by removing the soil.Wash them thoroughly. Place the washed koorkka in a pressure cooker with enough water to cover them.Cook for one whistle.Once cooled, peel the skin off the cooked koorkka. The skin should come off easily.Cut the peeled koorkka into halves or thirds if they are large. Smaller ones can be left whole.Heat some coconut oil in a pot or pan.Add the finely chopped onion and sauté until it becomes translucent. Add the ginger-garlic paste and sauté until the raw smell disappears. Pour in the pureed tomatoes and cook until the raw smell of the tomatoes is gone and the oil starts to separate. Lower the heat and add turmeric powder, chili powder, coriander powder, and chicken masala.Mix well and sauté the spices on low heat until the raw smell disappears.
Add the cooked and peeled koorkka to the pot with the masala. Mix well to ensure the koorkka is coated with the masala.Add approximately 2 cups of water (adjust to your desired consistency). Add salt to taste and mix well.Cover the pot and let it simmer for about 10 minutes.Boil the eggs separately and cut each egg into 2-3 round pieces.Gently place the egg pieces into the simmering curry.Add the slit green chili and curry leaves.Gently mix everything, being careful not to break the eggs.Cover the pot again and let it simmer for another 2-3 minutes to allow the flavors to meld and the masala to coat the eggs.
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