Egg and Potato Curry

I have tried this twice, after two long conversations with the Centre’s crinkly-eyed bearded chef who finds my food interest amusing. Put 4 eggs in a saucepan of cold water, bring to boil, and cook for 7 minutes.  (They will not be hard cooked yet.)  Place in cold water for 10 minutes.  Carefully remove shells.  (Some say that blunt end first is easier.)  Then, with a sharp piece of shell, or knife, puncture the white all over (to prevent eggs from exploding).  Roll in 1 tsp turmeric mixed with pinch of salt. Meanwhile gently heat 2 tablespoons oil in a large frying pan.  Add 2 minced garlic cloves and fry on low heat until they are beige. Carefully fry the boiled eggs until brown, stirring them constantly.  Remove. Now, to the frying pan add 2 finely chopped onions (or chopped in a food processor) .  Add 1 tsp salt and 1 teaspoon grated fresh gingerroot.  Fry gently until almost golden.  Add 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon (or more) of chilli powder, and any leftover turmeric from the eggs ( to make up 1 tsp.)  Fry gently until the spices do not smell raw.  Add ½ cup water, and stirring constantly, cook until water has evaporated.  Do this two more times.  Then add about 2 cups cubed potatoes (I used new potatoes).    Cover, steam until potatoes have absorbed the curry flavors, stirring occasionally.  Now add water (approximately 1 ½ cups) to make the sauce.  Return the eggs, and let all cook and steam well stirring gently from time to time.  The curry is complete when the oil resurfaces.  Serve sprinkled with coriander (cilantro) leaves.