Peel Potatoes and put in pot, add water, salt and dazzle a tablespoon of oil and put on fire. Let cook, put in a food warmer and set aside.

Cut all veggies and tomatoes, peppers, onions separately and set aside. Break eggs, whisk and set aside.

In a clean and dry nonstick pan, put remaining oil and allow to heat up on high heat.

Pour tomatoes, onions, red bell pepper and attarugu into oil and stir fry 5mins.

Add in stock cubes and spices. Stir very well and reduce heat.

Lastly, pour in cabbage, green pepper, green onions and eggs simultaneously. Stir and keep stirring until egg is cooked, about 5mins.

Put off heat and serve with boiled potatoes.