Anda Jholo (Egg curry from Odisha)

Boil the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 10-12 minutes. Break open and remove the shell. Put slits along the sides of the eggs.

Grind the coconut and coriander separately and keep aside. Cut the potatoes into long pieces.

Dry roast the cumin seeds, coriander seeds, fennel seeds, red chillis, cinnamon, bay leaf, cloves and cardamon on a pan for a minute.

Grind the roasted spices into a fine powder in a mixer and the chopped onions at this stage and grind into a fine paste along with a little water.

Heat 2 tsp of oil in a wok. Add a pinch of turmeric powder, potatoes and eggs. Fry for 3-4 minutes and remove from the wok.

Add more oil. Add the ground masala paste along with a little salt and fry for 4-5 minutes. Add the ginger garlic paste and fry till the masala is cooked. Add some water if required.

Add the chopped tomato and cook till it softens. Add 2-3 cups of water (as per the quantity of the gravy) along with salt to taste and bring it to a boil. Add the fried eggs and potatoes. Cover with a lid and boil for 5 minutes.

Add the coriander and coconut paste and boil for 3-4 minutes. Sprinkle coriander leaves and remove from fire.