Gujarati Egg Undhiyu

Ingredients

• 4 boiled eggs, peeled
• 2 potatoes, diced
• 1 sweet potato, diced
• 1 brinjal, diced
• 1 cup surti papdi (flat beans)
• 1 cup fresh fenugreek leaves (methi)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp green chutney paste (coriander, green chilli, coconut)
• Fresh coriander for garnish

Method

1. Heat oil and fry mustard seeds and cumin seeds until they crackle.
2. Add the potatoes, sweet potato, brinjal and papdi; fry for 3 minutes.
3. Add turmeric, chilli powder, sugar and salt.
4. Add the green chutney paste and 1 cup of water; stir well.
5. Cover and cook on low heat for 20 minutes until the vegetables are tender.
6. Add the methi leaves and boiled eggs; simmer for 5 more minutes.
7. Let the gravy thicken and adjust salt.
8. Garnish with coriander and serve with puri or thepla.