Potato With Green Peas

Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.

You may also like Matar kofta or green peas dumplings.

 

 

And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.

Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.

They have been part of the human diet for hundreds of years and are consumed all over the world.

Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Source

Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.

Recipe

Small potatoes – 500 gram, boiled

Green peas – 1 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Green chilli – 2

Tomato – 2 medium, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Mustard oil – 2-3 tablespoon

Water – 3/4 cup

Method

1. Peel the potatoes. You can prick the potatoes with a fork.

2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.

3. Add green peas in the grinder and grind altogether.

4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.

5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.

6. Saute till the mixture dried up and raw smell goes away.

7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.

8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.

9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.

10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.

Notes

1. You can garnish with ginger julienne.

2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.

3. If you don’t like cilantro or coriander leaves, then you can omit it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Mochar Chop Or Banana Blossom Croquettes

Mochar chop or banana blossom croquettes. A deep fried delicious snack.
Vitamin and mineral rich banana blossom or flower called mocha in Bengal. Its not only nutritious but also delicious.
I have already shared a traditional Bengali recipe mochar ghono or banana blossom dry curry. Get the recipe here.

The banana tree is the ideal to look up to when it comes to a ‘no wastage’ policy! Almost all parts of the banana tree can be used. The most obvious is the fruit—bananas that we eat almost daily. But, other parts of the tree also offer many health benefits!

Both the South Asians and Southeast Asians use banana flowers as a vegetable. They use it either raw or steamed with dips. They also use those in soups, curries and fried foods. The flavor resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible.
Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a host of health benefits too!

Some of the health benefits of banana flowers are:

Wards Off Infections: …
Reduces Free Radical Activity: …
Reduces Menstrual Bleeding: …
Manages Diabetes And Anemia: …
Rich Source Of Vitamins And Minerals: …
Boosts Mood And Reduces Anxiety: …
Helps Nursing Mothers:
Source

Now here is a delicious deep fried snack banana blossom croquettes or mochar chop.
You have to oil your hands before cleaning and chopping to avoid stain on your hands due to high iron content.

Recipe

Mocha or banana blossom – 1 small

Turmeric powder – 1 teaspoon

Boiled potatoes – 3 large

Green chilli – 2 – 3 chopped

Ginger – 1 inch piece, grated

Mustard oil – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 & 1/2 teaspoon, get the recipe of bhaja moshla here

Chaat masala powder – 1 teaspoon

Sugar – 1 teaspoon or to taste

Peanut – handful, roasted

Breadcrumb – 2 tablespoon

For batter

Cornflour – 2 tablespoon

Water – 1/3 cup

Breadcrumb and refined flour or maida for coating

Oil for deep fry

Water – 1 & 1/2 cup

Method

1. Get the method of cleansing and chopping banana blossom here

2. Soak the chopped florets in the water with 1/2 teaspoon salt and 1 teaspoon turmeric powder overnight.

3. Next day boil the chopped florets in pressure cooker with 1 & 1/2 cup water for 3 – 4 whistle or cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

4. Let it cool down. Drain the water and wash again in running tap water.
Squeeze all the water.

5. Peel and mash or grate the potatoes.

6. Dry roast and peel the peanuts. Break the peanut into half.

7. Heat 2 teaspoon mustard oil in a pan. Add cumin seeds and let them splutter.

8. Add grated ginger and chopped green chili. Fry till the raw smell goes out.

9. Add squeezed banana blossom or mocha. Saute until dried up completely.

10. Add boiled and mashed potatoes salt, sugar, bhaja moshla or dry roasted and ground spices, chaat masala and cumin powder.

11. Mix well and saute till everything mixed nicely.

12. Add dry roasted peanut, mix and remove from heat and let it cool down.

13. In a bowl mix refined flour or maida and water. Mix water gradually and make a lump free batter.

14. In a plate spread breadcrumb and in another plate spread maida or refined flour.

15. Add 2 tablespoon breadcrumb in the banana blossom and potato mixture. Mix well with hand.

16. Make 7 – 8 balls. Make them round patties or give cylindrical shape.

17. Roll them on refined flour or maida then dip into the cornflour batter.

18. Roll on the breadcrumbs.

19. Make all the chop or croquettes like this.

20. Fry immediately or you can keep these in refrigerator and fry later.

21. Heat sufficient oil in a pan or wok.
Fry all the chop or croquettes. Stir gently with a slotted spatula. Fry evenly from all the sides.

22. Remove from oil and place on pepper towel.

Serve hot with kasundi or Bengali mustard sauce, tomato sauce or any sauce.
Enjoy…..

Notes

1. If you want you can add fried sliced onion in the croquettes. Or fry the onion slices with ginger and green chilli.

2. You can add raisins or chopped cashew nuts with peanut.

3. Add green chilli according to your taste. You can increase or decrease the amount of chillies.

4. You can add chopped and fried coconut pieces in the banana blossom potato mixture.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Soya Egg Shami Kabab

Soya egg shami kabab.
A delicious kabab without meat.
You can serve it as a party starter. Prepare all the patties shaped kabab in advance and shallow fry just before serving.

This kabab is made of soya granules, paneer or cottage cheese, potatoes, Bengal gram or chana dal, egg, bread slices and spices.
But you can make it without eggs too. It will be delicious with or without eggs both. I have made this in both ways. I am sure you will love the taste of this crisp outside and soft inside delicious kabab.

I have already shared a delicious soya loaf recipe. And my readers liked it. Some of you called meatless meatloaf 😀
Now here is a recipe of meatless shami kabab for you.

This post is going to be a part of #Foodiemonday bloghop theme is #bread. We have to make anything using bread.
My contribution is this delicious and healthy soya egg shami kabab.

Protein rich soya has numerous health benefits. Not only protein but you can get vitamins, fibers, minerals and all the essential amino acids. It reduces cholesterol levels and reduce the risk of osteoporosis and cancer. And it is heart healthy too. It may reduce the risk of heart disease.
And we all know that paneer or cottage cheese is also rich in protein and calcium. Its good for heart health, good for bones and teeth, improve digestion and maintain blood sugar levels.

Egg is also a rich source of protein, vitamins and minerals.

Now here is a detailed recipe of egg soya kabab. You can serve it with any chutney or sauce.

Recipe

Soya granules – 1 cup

Bengal gram or chana dal – 1/2 cup

Crumbled paneer or cottage cheese – 1/2 cup, tightly packed

Boiled potatoes – 2, medium

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Mace or jawitri – 2 strands

Black peppercorns – 4 – 5

Ginger – 1 inch piece, roughly chopped

Garlic cloves – 4-5

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Bread – 3 pieces

Roasted chickpea powder or sattu – 1 & 1/2 tablespoon

Onion – 2 large, finely chopped

Green chilli – 2 – 3 or to taste, finely chopped

Chopped cilantro or coriander leaves – 1 tablespoon, optional

Eggs – 2

Method

1. Soak the soya granules in 2 cup hot water for 30 minutes.

2. Boil Bengal gram or chana dal in a pressure cooker with green cardamom, cloves, cinnamon, ginger, garlic and 1 & 1/2 cup water.

3. Open the pressure cooker. Dal should be dry. If it watery, cook without lid till the moisture evaporate and dal become dry. Let it cool down.

4. Dip the bread pieces in water and squeeze well.

5. Peel and mash the boiled potatoes.

6. Drain the water of soya granules. Squeeze it well.

7. In a mixer grinder grind dal along with whole spices, paneer or cottage cheese and squeezed soya granules. Don’t add water. Stir the mixture with a spoon in between to grind evenly.

8. Take out the mixture in a large bowl. Add mashed potato salt, cumin powder, garam masala powder, chopped onions, green chilli, roasted chickpea powder or sattu, soaked, chopped cilantro or coriander leaves, squeezed bread pieces and eggs. Mix well.

9. Keep the mixture in refrigerator for 15 – 30 minutes.

10. Make round ball and flatten them with your palm. Make all the round patties.

11. Heat little oil in a pan. Shallow fry the patties from both sides.

 

DSC_1710.JPG

Serve hot with sliced onion and any chutney or sauce.

For without egg version

Mix boiled and mashed potato in the ground mixture. Add roasted chickpea powder or sattu. You don’t need to add bread pieces. Mix well and keep in refrigerator for 15 minutes.

Then make round patties and shallow fry.

Notes

1. Instead of roasted chickpea you can use dry roasted gram flour, oats powder or breadcrumbs.

2. If you like you can use minced mutton or chicken instead of soya granules. Boil the minced mutton or chicken with Bengal gram with more water and follow the same process .

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

Aloo chutney pulao. Or Spicy tangy delicious green rice with potatoes. One pot meal to serve in a jiffy.
After Gujarati cuisine now a dish from Hariyana.

Haryana is a state in Northern India.
Haryana became one of the most economically developed regions in India with its agricultural bloom. The state enjoys a blend of urban and rural population and boasts a rich culture and tradition. If we talk about Haryana’s cuisine, it evokes simplicity. Haryanvi cuisine is just like the people in Haryana – simple, grounded and inevitably linked to the land. You will not find people opting excessively for restaurant food, especially in the smaller towns, as home-made meals are most cherished, using ingredients grown mostly in their own land.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Hariyanvi cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is a very talented blogger Priya Satheesh. Who blog at Priya’s menu.
Priya gave me two delicious ingredients potato and coriander leaves. And I gave her moong dal and bajra. Check out her blog for the amazing recipe she shared with these ingredients.

I have made this rice according to my taste , if you want to make authentic recipe you can omit cumin powder, green cardamom and lemon juice. But these ingredients enhance the taste. I like tangy taste but if you don’t like your rice tangy use less lemon juice or skip it.

Recipe

Rice – 1 cup

Potato – 8, small sized

Black Cardamom – 1

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coriander or cilantro leaves – 1/2 cup

Mint leaves – 1/2 cup

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Anardana or pomegranate seeds – 1/2 teaspoon

Fennel seeds or saunf – 1/2 teaspoon

Green chilli – 3 – 4 or to taste

Lemon juice 1 – 2 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Ghee/clarified butter or oil – 2 tablespoon

Water – 3 cup

Method

1. Wash the rice and soak for 15 minutes.

2. Peel the potatoes. Wash, drain and prick allover the potatoes with a fork. Keep aside.

3. Grind coriander or cilantro leaves, mint leaves, green chilli, fennel seeds and anardana or pomegranate seeds. Make a smooth paste. Add ginger garlic paste and blend again.

4. Crush the green cardamom, cinnamon and cloves. I have used my mortar pestle to crush.

5. Marinate the potatoes with half of the ground mixture.

6. Heat oil or ghee in a pressure cooker. I have used half oil half ghee or clarified butter.

7. Add black cardamom and crushed green cardamom, cloves, cinnamon and bay leaf.

8. Then add the marinated potatoes, remaining ground mixture, salt, cumin powder and black pepper powder. Saute for 4 – 5 minutes.

9. Add the drained rice. Mix well. Saute for few seconds.

10. Add water and lemon juice. Close the lid.

11. Switch off the heat after 3 whistle.
Don’t try to open the pressure cooker immediately. Let the pressure settle down on it’s own.

12. Open the pressure cooker. Fluff the rice gently.

I have microwave the cooked rice for 3 minutes on full power before serving. But this step is optional. You can serve immediately.
Serve hot with any raita.
Happy cooking!!

Notes

1. You can make it in your rice cooker with same process.

2. Add chilli according to your taste. If you like more spicy then you can add more green chilli and pepper powder.

3. If you don’t like your rice tangy use only 1 teaspoon lemon juice or skip it.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Savoury Potato Cake 

Savoury potato cake.

A basic recipe of potato cake I have found in a old Bengali cookbook of Bela Dey 

I bought this book from Kolkata a long time ago. That was my first Kolkata visit after marriage. And I wanted to learn some fish dishes. In Bengali family fish is a staple food. And that time I have no idea about cooking fish :mrgreen:

So I have to search for some authentic recipes. Bought this book with lots of other books from my favourite place in Kolkata College Street book market. A must visit for book lovers. 

This book is a collection of many Indian and continental recipes. And my culinary journey started with this lovely book. 

When my fellow bloggers decided to make something from cookbook , this old book comes in my mind first. Yes, its too old, over 30 years but the recipes are all time favourite. 

This post is going to be a part of 80th #Foodiemonday bloghop #cookbook theme. Its difficult to select one recipe from such a vast collection. 

I am sharing a basic recipe of potato cake. The recipe need only potatoes, refined flour/maida, salt, milk and butter.

 I have added some cilantro, black pepper and oregano for flavour. You can use 2 – 3 eggs, boiled minced mutton or chicken, fried onions, garlic powder, green onions or cheese in it. Add spices of your choice. Italian herb or Indian spices everything will go well with this. You can sprinkle cheese on the top. 

Recipe 


Potato – 4

Refined flour/maida – 2 tablespoon 

Butter – 1 tablespoon 

Milk – 2 – 3 tablespoon 

Cilantro – 2 tablespoon chopped 

Salt and black pepper to taste 

Oregano – 1/2 teaspoon optional 

Oil for greasing 

Breadcrumbs to sprinkle 

Method 


Boil the potatoes in enough salted water. 

Peel and mash well. You can grate it too. 

Add salt, black pepper, melted butter, oregano and refined flour/maida. Mix well and add milk to make a smooth lump free dough.

You can use green onions, 2 – 3 eggs,  boiled minced meat, cheese, fried onions, garlic powder and any spices of your choice. Whether its Italian herbs or Indian spices. Make as per your taste and enjoy. 

You can make it on pan too. For pan frying, grease a nonstick pan. Place a round mould on it. I have made some in this way and used round cookie cutter. 

Now sprinkle little breadcrumbs. Fill the mould with potato mixture. Press and flatten top with a spoon. 

Remove the mould gently and make all the cakes in this way. Let it  cook on medium flame. Flip and cook the other side too. 

Or line with parchment paper or grease a baking tray. And make the cakes with the help of a mould just like mentioned the process for pan. Sprinkle breadcrumbs and butter or oil over it. Shallow fry or bake in preheated oven at 200° for 10 – 15 minutes or until the colour becomes brown. 

I have used muffins pan to make it. Some on tray and rest in muffin pan. 

Preheat the oven at 200°. Grease the muffin moulds with butter or oil. Sprinkle little breadcrumbs. Pour potato mixture in the muffin moulds. Press and flatten the top with a spoon. Sprinkle breadcrumbs and butter or oil over it. You can sprinkle shredded cheese too. 

Bake at 200° for 10 – 15 minutes or until the colour becomes brown. 

Serve hot with any sauce. 

Happy baking 🙂

Vegetable Au Gratin Or Baked Vegetable


Spring has past

Summer has gone

Winter is here

And the song that I meant to sing

Is still unsung

I have spent my days stringing and unstringing my instrument .
Rabindranath Tagore 

 

Its true that winter is breathtakingly beautiful. The warmth of cozy blanket, a cup of hot coffee or delicious hot chocolate and an interesting book couldn’t be enjoyable more than this season.

And you can easily get lots of fresh vegetables with plenty of nutrients and flavour in winter.

Vegetable Au Gratin or baked vegetable is a French dish. Traditionally  vegetables mixed with white sauce, topped with breadcrumbs and generous amount of cheese, baked till the cheese melts and served with crisp breads.

You can use all the winter vegetables like cauliflower, peas, carrots, French beans, bell peppers, baby corn, capsicum or any vegetables of your choice.

And these winter vegetables supplies great nutrients to our body that are essential in many ways.

This post is going to be a part of #Foodiemonday bloghop theme is winter vegetables.

Traditionally boiled vegetables are used in it but I have sauteed the vegetables in oil. And believe me its taste better.

You will love the cheesy taste and aroma. You can increase or decrease the amount of cheese. If you don’t want to use cheese just omit it and sprinkle little oil or butter over the breadcrumbs on the top.

 

Recipe 


For white sauce
Butter – 2 tablespoon

All purpose flour/maida – 2 tablespoon

Milk – 1 & 1/2 cup

Salt to taste

Black pepper powder – 1 teaspoon

Tomato sauce – 1 tablespoon

Cheese – 1/4 cup

Vegetable 

Cauliflower – 1 medium

carrot – 1 large

Green peas – 1 cup

French beans – 10 – 12

Scallion – 2 finely chopped

Green chilli – 1 finely chopped, optional

Potato – 1 peeled

Black pepper powder – 1 teaspoon

Salt to taste

Garlic – 3 cloves grated or crushed

Oil or butter – 1 tablespoon

 
For topping 


Breadcrumbs – 1/2 cup
Grated cheese – 1/2 cup

 

For garnishing 


Tomato – 1 small sliced
Capsicum – 1/2 sliced

 

 

Method 



Heat 2 tablespoon butter in a heavy bottom pan on low flame. When butter melts add the all purpose flour/maida. Stir continuously on low flame. Colour shouldn’t be changed. Saute for 1 minute.

Remove from flame and add milk. Mix well and return to fire again. Cook till the sauce becomes thick. Stir continuously to avoid lumps. Add salt, cheese, black pepper and tomato sauce. Mix well and remove from heat. Keep the sauce aside.

Wash and chop all the vegetables in small pieces.

Heat 1 tablespoon oil or butter in a pan. Add garlic and fry till it becomes light brown. Now add the chopped scallion. Saute for few seconds and then add all the vegetables, salt and black pepper powder. Mix well and cover the pan. Cook on low flame till the vegetables become tender. Keep stirring and cook on high flame till the vegetables dried up completely.

Let it cool and mix with white sauce. Taste and adjust the salt if require.

Pour the mixture in a borosil or any oven proof dish. Spread breadcrumbs over it. Sprinkle grated cheese. Garnish with slices of capsicum and tomato.

Bake in a preheated oven at 250° for 30 – 40 minutes. Or until the cheese melts and becomes light brown.

Every oven takes different time so check the colour after 25 – 30 minutes. Mine is little undone I have baked it again for 10 minutes before serving.

Serve hot as a side dish. Enjoy the cheesy taste.

Eggs In Mustard And Poppy Seeds Or Sorse Posto Dim

Sorshe posto dim or eggs in mustard and poppy seeds. 

Eggs are easy to cook and always available. Whenever I want to cook in a hurry eggs are there for rescue. 

But it will be boring if we have to cook onion tomato gravy everytime. So here is a delicious curry recipe with some different spices. Mustard and poppy seeds or sorse/sarso posto/khaskhas curry. The recipe is from Bengali cuisine. Very easy, quick, spicy  and tasty.

Eggs are not only delicious, they are extremely nutritious too. Eggs are an excellent source of protein and provide essential nutrients. 

With high quality protein its provide vitamins and minerals such as zinc, iron and copper.

I have made this egg curry with potato. Potatoes makes the curry more yummy. 

Recipe 


Eggs – 2 -3

Potato – 1 large 

Mustard powder – 1 & 1/2 teaspoon 

Poppy seeds or khaskhas/posto – 2 teaspoon 

Tomato – 1 chopped 

Green chilli – 3 – 4

Garlic cloves – 3

Turmeric powder – 1/2 teaspoon 

Kashmiri red chilli powder – 1 teaspoon 

Salt to taste 

Nigella seeds or Kalonji – 1/4 teaspoon 

Mustard oil – 2 tablespoon

Method 


Peel and chop the potato in length wise. Wash them properly. 

Boil the eggs and peel them. Pierce with a knife and keep aside. 

Soak the mustard powder in little water. Stir well. Make a smooth paste. 

Soak poppy seeds in hot water or microwave with water for 1 minutes on high power. Let it soak for 1/2 an hour. Soaking make it easy to grind. 

Now grind the poppy seeds with 2 green chilli and garlic. Make a smooth paste. Add tomato in it and grind again into a smooth and fine paste. 

Heat oil in a pan. Add the nigella seed or kalonji. Then add potatoes. Fry till the potatoes starts to change it’s colour. Add the poppy seeds, green chilli, garlic and tomato paste. 

Saute and add salt, turmeric powder and red chilli powder. Saute till oil leaves the sides. 

Add soaked mustard powder, mix well and add water as require to make gravy. Add the eggs and 1 -2 green chilli. Let it boil. Cover and cook on low flame until the potato becomes soft. 

Remove the cover. Check and adjust the seasoning. Adjust the thickness of the gravy. You can add more water if require. I like the gravy thick. 

Add 1 teaspoon mustard oil mix and switch off the flame. Adding oil at the end is optional. You can skip it if you don’t like. 

Make the eggs half before serving. You can half them before frying too. Cut the eggs length wise.  Or keep the eggs full if you like. 

Garnish with chopped coriander leaves and green chilli. Serve hot with steamed rice.