Breakfast curry | Women's Weekly Food

Ingredients

• 2 desiree potatoes (600g)
• 1 tablespoon vegetable oil
• 2 sprigs curry leaves
• 2 teaspoon brown mustard seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 brown onion (150g), sliced thinly
• 2 centimetre piece fresh ginger (10g), grated finely
• 3 tomatoes (450g), chopped coarsely
• 2 tablespoon desiccated coconut
• 1/4 cup (60ml) water
• 4 eggs