Geeths Dawath Food Blog
Few days back I tasted Santoshi s egg chilly and wanted to eat more and more.She told me she adapted the recipe from my Friend Aparna kamath’s blog.Immediately I noted down the recipe and prepared it today.I simply loved it.Infact everyone loved it.I prepared phulkas with the dish as an accompaniment.This dish is fusion of South Indian and Chinese recipe.
Recipe adapted from-justindianfood.com
Recipe adapted from-justindianfood.com
Ingredients:
Eggs-8, hard boiled,halved into 2
Onions-5,slit lengthwise
Garlic-7-8,chopped
Ginger- 2 tsp,chopped
Green chilly-2,slit into 2
Garam masala powder-1 tsp
Chilly powder-1/2 tsp
Coriander powder-1 tsp
Tomatoes-4,pureed
Tomato sauce-3-4 tsp
Salt – to taste
Oil-1-2 tbsp
Coriander leaves- 2 tbsp,chopped
Ingredients for the batter:
Cornflour-4 tsp
Chilly powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Salt-to taste
Water-to make the batter
Ghee- 1 tbsp approx
Method:
- Make the batter mentioned under the “ingredients for the batter” to a medium thick consistency.
- Heat oil in a pan and fry onions,garlic,green chilly,ginger until red in colour.
- Simultaneously in a separate pan heat ghee,dip the boiled and halved eggs carefully in the batter and shallow fry it on both the sides in 2 batches until it gets a thin coating and keep it aside.
- Add the tomato puree in the onion mixture and fry until raw smell disappears completely.
- Add all the powders,tomato sauce and saute for few minutes.
- Add the shallow fried eggs and mix it carefully,add salt to taste,close the lid and cook for 5-6 minutes.
- Garnish with chopped coriander leaves.
Eggs are delicate darlings, boiled or not! They need to be handled well or else they will break and with that they will break your heart. I have prepared this dish twice and the eggs have behaved. 🙂 And of course, the efforts paid off as people like it very much. Thanks for posting this wonderful recipe.