Egg Curry in Bengali style

Egg curry is a super delicious dish with very minimum spices for
those who love eggs...called 'dimer jhol' in Bengali.
It goes well with the hot steamed rice, even with roti & paratha also.

Ingredients:

•   4 boiled eggs
•   1 large boiled potato cut into four quarters
•   1 finely chopped tomato
•   1 medium onion finely chopped
•   2 tablespoon ginger garlic paste
•   1 tsp red chili powder or as per your taste
•   1 tsp turmeric powder
•   1 piece cinnamon
•   1 cardamon
•   2 cloves
•   Coriander leaves
•   Salt & 3tbsp oil (you can use vegetable oil or mustard oil)
•   Sugar(optional)

Preparation:
First mix the eggs with little pinch of turmeric powder (you can add little red chili powder also).
Now heat oil in a pan and fry the eggs on a medium flame until the eggs turned golden.
Then remove the eggs from the pan & add the potatoes coated with turmeric to fry until it turned golden & remove. Then add little oil to the pan and add cinnamon, cardamon and cloves. Then saute it for just a few seconds and add the chopped onions. Fry the onions till they get lightly browned & add the ginger garlic paste & give it a good stir. Then add the chopped tomatoes, turmeric powder, red chili powder & add 1/3 cup of water. Now stir the mixture very well until the spices release oil. Then add the eggs & potatoes to mix them well with the spices. Add salt as per your taste. Stir the mixture carefully on a medium flame for 1-2 minutes. Now add 1 cup of water or as per your choice of gravy you can add little more or less. Cover the pan & cook it until you get a thick gravy. Now switch off the flame and add the coriander leaves(which is absolutely optional). You can also add 1 tsp of sugar if you like little bit of sweet. Now the egg curry is ready to serve.