4 medium yukon gold potatoes, peeled and cut into 1-inch chunks
8hard-boiled eggs, peeled and sliced in half lengthwise
Heat 1tablespoon of the canola oil in a large, deep fry pan and add the onion. Cook until the onion is translucent, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the curry powder and fry, stirring constantly, until the curry begins to release its aromas.
Add the potatoes and stir well, frying for 1 minute. Add 1cup of water, mix well, and lower heat and simmer for 15 minutes.
While potatoes are cooking, heat another fry pan, preferably non-stick and heat the remaining 1tablespoon oil. Add the egg halves in a single layer and fry gently until lightly browned on all sides. Remove from the heat.
Gently add the egg halves to the potato mixture, being careful not to separate the yolks from the whites. Simmer 10 minutes. Serve with Plain Rice or Sadha Roti.