6 eggs, hard boiled and shelled
400gm new potatoes cut in medium pieces
1 tsp ea. coriander seeds and cumin seeds
4 cardamom pods
½ tsp ea. ground turmeric and ground ginger
1 tsp chilli paste
2 garlic cloves, crushed
2 onions, chopped
2 sticks celery, sliced
150gm green beans, chopped
3 Tblsp tomato paste
250ml fat free yoghurt
Method
Cook the potato and green bean pieces in boiling water for about 10 minutes.
Drain and set aside.
Grind all the spices together in a pestle.
Spray a pan with non-stick cooking spray.
Dry fry the onion, garlic and celery until they start to soften.
Add the spices and fry for another minute or two.
Now add the chilli paste, tomato paste, the potatoes and green beans.
Allow everything to heat through for a few minutes.
Quarter the hard boiled eggs and gently fold through.
Remove the pan from the heat before stirring in the yoghurt.
Serve with sambaals of chopped tomato and onion, slices of mango or lemon and chutney.
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