Sri Lankan potato and pea curry

Ingredients

• 4 medium potatoes (800g), chopped coarsely
• 1/4 cup (60g) ghee (clarified butter)
• 1 medium brown onion (150g), sliced thinly
• 4 cloves garlic, chopped finely
• 2 1/2 tablespoon finely chopped fresh ginger
• 2 sprigs fresh curry leaves
• 1 tablespoon curry powder
• 1 1/2 teaspoon brown mustard seeds
• 1/2 teaspoon ground turmeric
• 2 fresh long green chillies, sliced thinly
• 400 grams canned chickpeas (garbanzo beans), drained, rinsed
• 1 cup (120g) frozen peas
• 1/2 cup (125ml) water
• 1/2 teaspoon finely grated lime rind
• 1 teaspoon lime juice
• 4 free-range eggs
• 2 green onions (scallions), sliced thinly
• 1 cup fresh coriander leaves