Friday, April 22, 2011

Stuffed Eggs

This is a recipe that my dad had learned as a bachelor, while he was working in Daman. He taught it to my mom and it's one of our favorite dish at home. We all love this and often pester mom to make it for us.The best combination for this is to have with rice flour roti. But eat it anyway its truly delicious. One caution, it's cooked with a lot of oil so not for those who are very conscious about using oil in their diet.

What you need :
5 Eggs
3 cups chopped onions
1 inch ginger
2 red chillies
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
2 tablespoon cut cilantro leaves
salt to taste
1/2 cup oil

How it's Made:
Hard boil the eggs, cool and remove the shell. With a sharp knife give a slit lenghtwise to the eggs in the form of a cross, cut its about 3/4 down, but make sure it doesn't go all the way through.

Dry roast the red chillie and coriander seeds. Grind these along with onions, ginger, turmeric and cilantro leaves to a fine paste. Don't add any water, the water content of the onion is sufficient. Add salt and 1/4 cup of oil to the ground paste and mix well. Fill in the cut eggs with the paste. In a pan heat the remaining oil and slowly place the stuffed eggs on by one. Add the remainder of the paste over the eggs. Keep tossing the eggs gently ( be gentle or the eggs will fall apart) after every 2 -3 minutes, cook until the raw smell of masala is gone and the masal agets a nice brown color.
Serve hot wth rice flour roti.
Caution: Don't add water at any stage in the recipe.

1 comment:

  1. hmmm... and when mom made this we would eat till tummy would scream out asking to stop. :)


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