White and purple potato 2 each, peeled and cubed, onion 1, cubed, green chilli 4, silted, ginger 2 inch piece, garlic cloves 4, both thinly sliced, curry leaf a sprig, salt to taste, cinnamon stick 3 inch piece, bay leaves 3, cook all the ingredients in required water in a wok, when cooked well, drop in 6 hen eggs, boil cooked, peeled and striped into the potato mix. Allow to remain in low flame for 3 minutes, add 1 cup thick coconut milk, allow to bubble. Serve hot with bread, chapatti and naan.
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