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Egg Bhaji
| Ingredients |
Quantities |
Eggs |
4 |
Ginger |
1 inch piece |
Garlic |
4 cloves |
Onions |
2 medium sized |
Tomatoes |
2 medium sized |
Fresh Coriander Leaves |
a few sprigs |
Cloves |
5 |
Peppercorns |
8 |
Oil |
2 tbsps |
Red Chilli Powder |
1 tsp |
Salt |
to taste |
Lemon Juice |
2 tbsps |
1. Place eggs in two cups of boiling water. Continue to boil for ten minutes. Drain and cool. Shell and chop the eggs.
2. Peel, wash and chop ginger and garlic. Peel, wash and slice onions. Wash tomatoes. Chop one tomato and slice the other. Clean, wash and chop coriander leaves.
3. Grind garlic and ginger with cloves and peppercorns to a fine paste.
4. Heat oil, add the onion slices and sauté till brown. Add chopped tomatoes, ground masala, red chilli powder and salt. Stir and add the chopped eggs.
5. After five minutes, stir lightly. Serve hot garnished with tomato slices, lemon juice and chopped coriander leaves.
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