Tikka Tacos

Sunday morning breakfast treat.

Tikka sauce (from the low-fat Indian cookbook):
1.5 tbsp each of ground coriander and cumin
1 tbsp each of garam masala and dried mint
1 tsp chilli powder (double it for real fire)
1/2 tsp each turmeric and salt
2 tbsp each garlic paste and ginger root paste (i.e. pureed in mixer, or minced if you ain't got a mixer)
1 cup water
2/3 cup vegetable (e.g. sunflower) oil

Mix dry spices with water to form a thin paste. Heat oil in a skillet or wok. Stir-fry the spice paste for 5-7 minutes until the water is mostly absorbed. Stir in garlic and ginger for another 2-3 minutes. Set aside.

Breakfast:
Prepare your potatoes (1kg) however you like 'em. I wash and chop them, leaving the peel on, and pre-boil them 10-15 minutes (until just tender when forked) so they'll cook faster in the skillet. Drain and set aside.

In a large skillet or wok on medium heat, fry 1 cup chopped onion in 2 tbsp oil till golden. Add 1 cup peeled and chopped tomatoes. Stir in tikka sauce, then potatoes. Simmer covered 10-15 minutes, or longer on lower heat. Meanwhile, scramble all the eggs you can take with this massive feast.

At this point, you should already have your rotis made and ready, assuming of course you can't find tortillas. Prepare your tacos with tikka potatoes, eggs, and of course, the unimpeachable Lall's green chilli sauce.

Optional: Add bacon. Lots and lots of bacon. (Sigh.)