Recipe Description

Spinach stuffed eggs, batter fried and served with flavourful gravy.

Ingredients:-

• Boiled and peeled – 4 eggs,no
• Blanched and chopped spinach – 1 cup
• Oil – 1 tbsp + oil – for deep frying
• Finely chopped ginger – 1 tbsp
• Green chillies finely chopped – 2 no
• Coriander powder – 1 tsp + 1 – tbsp
• Turmeric powder – a pinch
• Salt – to taste
• Gram flour (besan) – 3/4 cup + for coating
• White oats – 1/4 cup
• Carom seeds (ajwain) – 1/4 tsp
• Red chilly powder – 3/4 tsp
• Ginger garlic paste – 1 tsp
• Bhuna masala – 130 grams
• Tomato purée – 1/2 cup
• Garam masala powder – 1/2 tsp
• Finely chopped fresh coriander leaves – 2 tbsp
• Juice of – 1/4 lemon

 

Method:-

1. Heat 1 tbsp oil in a non stick pan. Add ginger, green chillies and sauté for a minute.
2. Add spinach, 1 tsp coriander powder, turmeric powder, salt and mix well. Transfer the mixture in a bowl and keep aside.
3. Cut the eggs vertically, scoop out the egg yolks and add to the bowl and mix well with the spinach mixture.
4. Make small balls of the spinach mixture, stuff them back into the pockets of egg whites. Join both the halves of the egg and press lightly.
5. Mix together gram flour, white oats, carom seeds, 1/4 tsp red chilly powder, ginger garlic paste and water as required to make a thick batter.
6. Heat sufficient oil in a non stick pan.
7. Dust the eggs with a little gram flour and dip in the batter.
8. Deep fry the eggs till golden and crisp. Drain on an absorbent paper.
9. Empty bhuna masala in a non stick pan. Add tomato purée, remaining coriander powder, remaining red chilly powder, remaining turmeric powder, garam masala powder and mix well.
10. Add 1/4 cup water, adjust salt and allow to come to a boil.
11. Add fresh coriander, lemon juice and mix well.
12. Transfer the gravy into a serving bowl. Add the fried eggs and serve hot.