Egg and potato curry

This is a traditional recipe from a group of Bombay East Indians (called Agri-Kolis) that use simple ingredients to create a flavour that is unique and yet identifiable with many Indian cuisines. 

Ingredients
3 boiled eggs cut in half (lengthwise)
1 medium potato cubed
1 large onion diced small
3-4 cloves garlic chopped
1 green chilli chopped
1 tbsp desiccated coconut/ freshly ground coconut
1/2 tsp turmeric powder
1 tsp Kashmiri chilli powder (any chilli powder will suffice)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp Tem Che Ros powder (any garam masala will do)
1 1/2 cup water
2 tbsp chopped coriander (optional garnish)
1 tbsp cooking oil
1 level tbsp ghee

Method
1. Heat oil and ghee in a pan. To it add the diced potatoes and fry until light brown. When done remove potatoes and keep aside.
2. In the same oil add garlic, green chilli and onions. Sauté onions till translucent.
3. Next, add the ground/ desiccated coconut and fry until light brown. Do not burn the coconut.
4. Now add the turmeric, chilli, cumin and coriander powders. Fry for a little while until the oil leaves the mix.
5. Add the semi-fried potatoes and water. Cook until the potatoes are done.
6. Add salt to taste and then add the boiled egg halves.
7. Sprinkle the garam masala. Mix the powder by lifting and swirling the vessel to prevent the eggs from breaking.
8. Now garnish with chopped coriander and serve hot,

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