Batatyacha anda tahari recipe

Boil the eggs in water, deshell, and keep them aside.

Cut the onion rings, tomato slices. Chop the coriander and mint leaves keep aside. Cut the potatoes into medium cubes.

Heat oil in vessel fry the potatoes till brown. Remove and keep aside. In the same oil fry half of the onion rings. Keep aside.

Heat oil in the same vessel, add clove, cardamom, cinnamon, bay leaf, shah jeera. Let the aroma release. Then add sliced onions, saute it for a minute and then add, tomatoes, curd, all the powder spices and mix well saute on low flame till tomatoes are soft and oil oozes out. Add little water close and cook on high heat then simmer for 15 minutes or until the tomatoes gets tender.

Open the lid, then add 1 and half times water to rice bring to a boil, add green chilli coriander mint leaves and fried potato cubes, lemon juice, adjust salt proportion and cook.

Put the boiled eggs on top. Mix well and cook on high flame until it starts bubbling. Cover and simmer on low flame for the next 20 to 25 minutes.

Garnish with fried onions. Serve this complete meal on it's own or alongside raita and salad.