Sri Lankan Recipe: Egg and Potato Sothi

This is a relatively mild dish, good for people who don’t typically eat spicy food — you can even leave the green chilies out entirely if you want. Traditionally, sothi makes a nice breakfast served with stringhoppers, a little coconut sambol, and possibly a fish or meat curry.

2 medium onions, chopped fine
2-3 T oil or ghee
1 T ginger, minced
3-4 cloves garlic, minced
3 green chilies, sliced fine
1 t. fennel seeds
1/4 t. turmeric
1 t. salt
3 medium potatoes, cubed
1 medium tomato, chopped
1 can coconut milk
4 eggs

1. Boil eggs, peel, and set aside.

2. Sauté onions in oil or ghee on medium-high, stirring as needed. Add ginger, garlic, green chilies, fennel seeds, turmeric, and salt; continue cooking until golden-translucent.


3. Add potatoes, tomato, and coconut milk; cook, stirring as needed, until potatoes are cooked through, about 15 minutes.


4. Slice eggs in half and add to dish. Serve hot with rice or stringhoppers.




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