Egg Potato Curry

I got this yummy,mind blowing recipe from the famous culinary author Mrs.K.M Mathew. Yesterday while I was searching for an egg recipe over the internet, I got stuck in this creamy egg curry with potatoes. The best part came in my mind is that there is no need to cut that much of onion as of a normal egg roast. 
Actually is it an egg curry with potatoes or a potato curry with eggs??????

Ingredients :

1. Eggs : 3
2. Potatoes(cubed into small pieces ): 2 or 3 small
3. Onion(chopped) : 1
4. Ginger(sliced) : 1 tsp
5. Garlic (sliced) 1 tsp
6. Green Chillies(slitted) : 2
7. Red Chilly Powder : 4/3 tsp
8. Coriander Powder : 1.5 tsp
9. Turmeric Powder : 1/4 tsp
10. Pepper powder : 1/4 tsp
11. Cardamom pods(Elakka) : 2
12. Cinnamon : 2 small pieces
13. Cloves : 1
14. Thin Coconut Milk : 3/4 cup
15. Thick coconut milk : 1/4 cup
16. Vinegar : 1/2 tsp
17. Salt
18. Coconut Oil 

For tempering :: 

1. Coconut Oil: 1/2 tsp
2. Ghee : 1/2 tsp
3. Mustard seeds : 1/2 tsp
4. Pearl Onions : 3-4(chopped)
5. Curry Leaves : 1-2 springs

Method :

• Hard boil the eggs and keep aside.
• Grind the ingredients from 8-14 into a smooth paste.
• Mix vinegar and salt with the thin coconut milk.
• Heat oil in a pan and saute onions,ginger,garlic and green chillies till the onions become transluscent.
• Add the masala paste and saute for 1-2 minutes.
• Now add the thin coconut milk and bring to boil 
• Add the cubed potato pieces , cover and cook in medium flame.
• When the gravy reduces,and the potatoes are cooked well add the thick coconut milk and bring to a slight boil.
• Now add the boiled eggs,combine well with the masala and switch off the flame
• Heat oil and ghee in another pan and splutter mustard seeds.
• Add the chopped pearl onions and curry leaves and fry well
• Pour it into the curry and close it till serving.

Ready!!!!!!Serve!!!!!!!Enjoy!!!!!!!