Recipe for {Foreign Language} or Potato Egg Curry

And you will need 2 boiled eggs
2 small potatoes chopped in large chunks
1 small tomato finely chopped
½ teaspoon of ginger garlic paste (which is optional)
1 tablespoon of yogurt
Quarter of a cup of cooking oil
½ teaspoon coriander powder
½ teaspoon red chili powder
Quarter of a tablespoon of red chili powder
Salt to taste
½ onions finely sliced
½ teaspoon of zera
And some assorted Gara Masala pieces

We will start of by heating up the pan with the oil on the high flame. When the oil is hot season the oil with the zera and the Gara Masala pieces and let it crackle for a bit. And now add the onion and fry till golden brown.

And now that it is golden brown we will take out and drain the oil and put it—and spurt it out in the plate. In the same pot we will season the oil with the spices so that was the red chili powder, the coriander powder, the salt—salt and the tunic powder. Now add the ginger garlic paste as well, add a bit of water so the spices do not blend in the oil and now we will add the potatoes. And now we will add half a cup of water and then cover it up for 10 minutes.

When the curry stops boiling then we will put it on the low flame. Meanwhile we will blend the yogurts, the tomato, and the onion together for the main curry and if it is too dry we can add some water.

After the 10 minutes have passed, uncover the pot and add the blended mixture. Put on a high flame and just stir it around. When it starts boiling we will cover it up and leave it till the gravy starts thickening up and then until the potato is cooked.

After 10 to 15 minutes we will check the potato and see if it is cooked. Yeah it looks cooked so we will put the flame out. Before serving the curry we will first cut up the egg in half and put it in this serving dish and now we will pour the curry on top. Garnish with coriander and your {Foreign Language} is ready to be served.