Ranchi: Egg and potato curry is prepared in a unique style especially in the villages around Ranchi, the capital of Jharkhand. Actually, vegetable is made by boiling egg and potato and mixing them together. Like never seen before. There is no need of ground masala in this vegetable. See here the step by step method of making it and when eaten, it gives tremendous heat to the body. That is why people here like to eat this vegetable more during cold days.
While making this potato and egg curry, Prakash explains that first of all you have to boil both the egg and potato. You can also boil the eggs together and after boiling, peel the eggs. Remember, the egg does not have to be cut. Cut the potatoes into small pieces and then heat them in a pan, if it is an iron pan then it is better, it is good for frying.
Keep stirring it on high flame
Now you have to add potatoes and eggs together, but before that you have to add four tablespoons of oil. That means enough oil in which the egg can be fried properly. Suppose there are 5 eggs, then at least 5 tablespoons of oil will have to be added and potatoes should also be added along with it and it will have to be kept stirring on high flame. Keep in mind, the flame should be very high. This makes this vegetable tasty and fast.
Add this spice to egg-potato vegetable
Let us tell you that you have to add turmeric to this vegetable while stirring it. Add coriander powder, salt as per taste, a little mix masala, a little chicken masala and keep frying on high flame. Also you have to keep frying. If you stop it will burn straight away. Due to this the taste of this vegetable will spoil completely.
Add a handful of this spice on top
Now you have to take two chopped onions. Grated ginger and garlic and chopped chilli and coriander leaves. Put all these together and start frying again. When you feel that it has been fried too deep. Meaning, if it is completely golden fried, you have to add water to it.
You have to stir for at least 15 minutes after adding water. Then it will be ready. Actually, when you add water, some eggs break during frying. From the middle and its middle part gets mixed into the gravy. Due to which the gravy becomes very tasty and thick. In this way the entire gravy starts looking like egg.
