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1
Shell the eggs and make four cuts in each egg lengthwise leaving 12 mm gap at each end.
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2
Cut the potatoes into 30 mm cubes.
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3
Heat the oil in a cast iron (or non stick) pan with tight fitting lid. Fry the potatoes until golden brown on all sides and remove with a slotted spoon. Keep aside.
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4
Remove the pan from the heat and stir the chili/turmeric mixture into the remaining oil. Return the pan to the heat and stir fry the hard-boiled eggs gently until brown all over. Remove with a slotted spoon and keep aside.
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5
Add the onions, ginger, cinamon, cardamom, cloves and green chili and stir fry in the same oil until the onions are lightly browned (about 6 or 7 minutes).
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6
Add half the tomatoes and stir fry continuously for 2 to 3 minutes.
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7
Add the turmeric, ground coriander, fennel and chili powder and stir fry continuously for a further 3 to 4 minutes.
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8
Add the rest of the tomatoes and stir fry continuously for a further 4 to 5 minutes. Add a little warm water if the mixture dries out.
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9
Add the fried potatoes, salt and warm water and bring to the boil. Fit the lid tightly and simmer until the potatoes are tender, stirring occasionally.
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10
Add the eggs and simmer, uncovered, for 5 to 6 minutes, stirring twice gently so as not to break the eggs.
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11
Stir in the chopped coriander leaf and remove from the heat.
