- 3 tablespoons oil
- 1 teaspoon urad dal
- 1 teaspoon fennel seeds
- 1 onion, peeled and sliced
- 2 sprigs curry leaves
- 3 large or 4 medium potatoes, peeled and cubed
- 50 g (½ cup) small whitebait (ikan bilis), rinsed and drained
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1½ tablespoons chilli powder
- 300 ml (1¼ cups) water
- 2 eggs, lightly beaten with ½ teaspoon salt
1. Heat the oil in a wok over medium heat and stir-fry the urad dal and fennel until aromatic.
2. Add the onion and curry leaves and stir-fry until the onions brown lightly, about 2 minutes.
3. Add the remaining ingredients except the eggs. Cover and cook until the potatoes are done and the gravy is dry, about 10 to 15 minutes.
4. Move the potatoes to the side of the pan and pour in the egg. Let the egg set lightly then stir in the rest of the ingredients. Stir-fry until the egg is set and well mixed with all the ingredients.
Serves 4
Preparation time: 15 mins
Cooking time: 15 mins
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