Stuffed Eggs in a creamy sauce/gravy

Eggs are mine absolute favorite …….I love them to be cooked in as many ways as possible ❤

They are healthy too and I consider it to be vegetarian food 😛 ‘Shakahari anda’ 😉

Delving into the “shakahari’ (vegetarian) part will require some explanations, but we already know about, because the eggs we consume are the unfertilized ones.

I told this to Pakhi as she was quite agitated over the fact that some of her friends tease her by calling names Kids can be so cruel sometimes !!

But whatever may be she was called, her love for non -vegetarian food overpowers it 😀 😉 .

I have been itching to make something new with egg. Went through my collected old recipes notebook and Bingo !! there was this recipe of a vegetarian stuffed egg 🙂

The procedure may sound tedious, but the end result is worth waiting for 🙂

Here’s what i did………

INGREDIENTS

4 nos – eggs (hard boiled and peeled)

For the stuffing :

100 gms – cottage cheese/ paneer

1 tsp – cashew nut powder/paste

1 no – medium sized onion (finely chopped)

1 no – tomato (finely chopped)

2 nos – green chili (finely chopped)

1/4 tsp – cumin seed powder

1/4 tsp – red chili powder

1/4 tsp – garam masala ( Indian all spice powder)

1/4 tsp – coriander seed powder

3 -4 nos – cloves

1 nos – mace

1/2 tsp – ginger paste

1/2 tsp – garlic paste

pinch of black pepper powder

Juice of 1 lemon

salt to taste

Cooking oil as per need

For the batter :

100 gms – chickpea flour /besan

30 gms – rice flour

1/4 tsp – dried mango powder/ amchoor

1 tsp – red chili powder

1/4 tsp – cinnamon powder

pinch of salt

Oil to fry

1 tsp – fresh coriander (finely chopped) to garnish

For the sauce/ gravy :

1 nos – onion ( ground to paste)

1 tsp – ginger- garlic paste

2 nos – tomatoes (pureed)

1/4 tsp – tumeric powder

1/2 tsp -cumin seed powder

1 tsp – red chili powder

1/2 tsp – garam masala

1 tbsp – curd

1 stick – cinnamon

5-6 nos – peppercorns

1 tbsp – fresh cream

salt to taste

pinch of sugar

METHOD

Prepare the stuffing by heating 1 tbsp oil in a wok/ pan. Temper with the whole spices. Saute the onions. Add the chopped chilies. Add the ginger and garlic paste once onions are translucent. Add the tomato and some salt.

Once the tomatoes cook add the dry spices and a tbsp of water, lower the heat and let the spices cook through.

Add the cottage cheese and the cashew paste, check the salt and cook till all moisture dry up. Take it off fire and cool.

Prepare the batter by mixing all the ingredients together. Batter should be thick like a cake batter.

Slice the eggs from one side slightly and scoop out the yellow. (You may mix the yellow with the stuffing, if you like. I did not). Stuff the eggs carefully with the prepared stuffing.

Heat oil in a wok for frying. Dip the stuffed eggs in the batter and deep fry. Keep aside.

 

Prepare the gravy by heating 1 1/2 tbsp oil in a pan and temper with the whole spices. Saute the onion paste. Add the ginger – garlic paste and the pureed tomatoes. Fry for a few mins till it releases the aroma. Add the spices, salt, curd and sugar. Cook covered on a low flame for 4-5 mins. Take it off fire and cool. Put this cooked mix in to the grinder and give it a churn. In the same pan, pour this mix and add 2 tbsp of water, check for salt. Cook for 5-6 mins, add the cream and take it off fire.

garnish with chopped coriander.

Serve the eggs cut into halves over the gravy immediately. 

 

Happy cooking !!! 🙂

Cheers !! 😀

Advertisement