boiled egg akuri with potatoes
2 small boiled potatoes, peeled and cut into fingers
4 boiled eggs, shelled
½ a small onion finely chopped
1 green chili finely chopped
½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon turmeric
3 tablespoons chopped coriander leaves
1½ tablespoons ghee (clarified butter) or vegetable oil
freshly ground black pepper
- 1. Slice eggs along length into 6 pieces each.
- 2. Heat ghee in a frying pan on medium heat. When hot add onions. Allow onions to cook until they are translucent and start turning golden on edges, about 2 minutes. Add potatoes fingers, the chopped green chili, Worcestershire sauce, salt, and turmeric to the pan. Stir-fry for 4-5 minutes until potatoes start turning golden brown at the edges.
- 3. Add the eggs and coriander, lower heat to simmer and mix gently.
- 4. Remove from heat, grind pepper and serve with toast.
If green chilies are unavailable, you can just substitute ¼ teaspoon chili powder in the recipe. The turmeric can be left out if unavailable, the eggs and potatoes still taste great!