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Boil eggs, shell them make slits on them & keep aside. Boil Potatoes, peel cut each into 4 & keep aside. Broil 2 tspns of Sombu powder & Keep aside. Grind Ginger & garlic & keep aside - (if using paste no grinding required). Grind Coconut into a fine paste & keep wash the mixie after grinding the coconut Keep the water
Take a vessel pour oil, when hot add the onions, gr.chillies & curry leaves & fry till onions are golden brown now lower flame & add Ginger & garlic paste & from for 2 mins. now add Chillie pwd, Corriander pwd. Turmeric pwd, Pepper pwd & continue to fry on low heat till the oil comes to the surface add a little water if required to prevent the masala from burning & mix- fry till oil come to the surface & the masala as fried nicely, add the finely chopped tomatoes & continue to fry till tomatoes are soft now add the coconut paste, & sombu pwd, the water which you washed the mixie- mix well add 2 cups of water extra - & leave to simmer for 5 mins or till the gravy is thickening -now add the potato pcs. & Eggs stir gently- cover & leave to simmer for a further 2-3 mins remove from heat garnish with chopped coriander leaves when the curry has cooled down a bit add the lime juice, when the curry has cooled down a bit add the lime juice & gently mix the curry Serve with Rice, Chappattis, Parathas etc.,
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