A quick curry taught to me by Gohar Siddiqui in Grafton on my recent tour to USA.
I loved the combination of tastes and the speed with which it was cooked.
6 eggs (hardboiled, shelled and cut in halves)
1/3 kg potatoes cubed (8 pieces from one medium sized potato)
2tbsp of ginger juliennes
1tbsp of finely chopped green chillies
1 kg of tomato, peeled and chopped coarsely (can use mixie on pulse)
green coriander for garnish
salt to taste
heat oil and add the ginger and green chillies.
Add the potatoes and stir for a few minutes.
add the tomato paste and pressure cook for 5 min.
Open when steam has let off
Add the egg halves. Garnish with green coriander in serving bowl
Serve hot with parathas.