Egg and Potato Dum
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 15 minutes 35-40 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 hard-cooked eggs 5 tbsps cooking oil 3 potatoes, peeled and quartered
1/8 tsp each of chili powder and ground turmeric, mixed together 1 large onion, finely chopped 1/2-inch cube fresh ginger root, peeled and grated
1 cinnamon stick, 2 inches long, broken up into 2-3 pieces 2 black or green cardamoms, split open at the top 4 whole cloves
1 fresh green chili, chopped 1 small can tomatoes 1/2 tsp ground turmeric
2 tsps ground coriander 1 tsp ground fennel 1/4-1/2 tsp chili powder (optional)
1 tsp salt or to taste 1 cup warm water 1 tbsp chopped fresh cilantro leaves



1 Shell the eggs and make 4 slits lengthwise on each egg, leaving about 1/2-inch gap at either end.
2 Heat the oil over medium heat in a cast iron or nonstick skillet. Fry the potatoes until they are well browned on all sides, about 10 minutes. Remove with a slotted spoon and set aside.
3 Remove pan from the heat and stir in the turmeric and chili mixture. Place the pan on the heat and fry the whole eggs until they are well browned. Remove with a slotted spoon and set aside.
4 In the same oil, fry the onions, ginger, cinnamon, cardamom, cloves, and green chili for 6 to 7 minutes, until the onions are lightly browned.
5 Add half the tomatoes, stir and fry until the tomatoes break up. Add the turmeric, ground coriander, fennel, and chili powder. Stir and fry for 3 to 4 minutes. Add the remaining tomatoes and fry for 4 to 5 minutes, stirring frequently.
6 Add the potatoes, salt, and water, bring to a boil, cover the pan tightly, and simmer until the potatoes are tender, stirring occasionally.
7 Now add the eggs and simmer, uncovered, for 5 to 6 minutes, stirring once or twice. Stir in the cilantro leaves and serve.

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