Ingredients:

• 1 large potato, cut into small cubes
• 2 red chilli, sliced
• 2 green capsicums, cut into small cubes
• 1/2 a cauliflower, cut into small pieces
• 100g carrot, cut into small cubes
• 1kg prawns
• 20g Indian soya meat
• 1 tomato, diced
• 100g coriander leaves
• 4 eggs
• 4 Tbs of pure Indian cow ghee
• 5g each of garlic and ginger
• 1 onion
• 2 Tbs cooking oil
• 2 Tbs salt
• 2 Tbs tumeric
• 2 Tbs of chilli powder (more if you want it spicier)
• 2 Tbs garam masala (hot spices)

Method

1. Pan fry potatoes, vegetables, soya meat and prawns separately with ghee. Set aside.
2. Fry onion, chilli, ginger and garlic till soft, then add fried potatoes, fried soya meat over an interval of five minutes.
3. Add fried capsicum, mix all ingredients and cook for 10 minutes.
4. Finally, add fried cauliflower and cook for another five minutes. Add salt, tumeric, chilli powder.
5. After five minutes, break eggs over the curry and top off with garam masala. Mix thoroughly, turn off the gas and cover the curry for five minutes.
6. Garnish the curry with cut tomatoes and coriander leaves and dish is ready to be served.

Verdict: It was 3pm and I had just had lunch when Saumik Bera finished cooking. I thought I would just have a little tasting portion of this curry but before I knew it, I had helped myself to at least four big servings. As no milk or yoghurt was used, this dish was deliciously light. The different ingredients also gave it a marvellous texture.