Wednesday, June 10, 2009
Though my grandmother never touched or ate eggs, her next generation definitely tweaked her recipes and made some crowd-pleasing curries. :-D
Masala Bharleli Andi - Serves 6
Masala Stuffed Eggs
6 Hard Boiled Eggs, peeled, make slits around
6 baby potatoes, cooked & peeled, make slits around
2 small tomatoes, chopped
2 tsp oil
1 small onion, finely chopped
Grind to a fine paste
1/4 cup Dessicated Coconut *
1 Onion, roughly chopped *
3 cloves garlic *
2 Green Chilies or per taste
1/2 tsp Chili powder or per taste
1/2 tsp Turmeric powder
1 tsp kitchen king masala(or per taste)
2 tbsp Coriander leaves, chopped
1 tsp oil*
(*Note - using 1 tsp oil, brown onion & garlic. And also brown coconut and then grind with the remaining items)
1 tbsp chopped coriander leaves
0. Boil eggs and potatoes together. Peel and give slits around as shown above.
1. Heat 1 tsp oil. Brown one roughly chopped onion & garlic. Set aside. Without adding any more oil, roast coconut till it is evenly browned.
2. Grind green chilies, chili powder, turmeric powder, roasted onion, garlic & coconut, salt, coriander leaves, kitchen king masala, ginger to a smooth paste
3. Make 4-5 slits on the hard boiled eggs.
4. Stuff the masala inside the slits of eggs, potatoes carefully- as much as you can, without breaking the eggs.
5. Heat oil. Add finely chopped onion. As it gets soft, saute tomatoes for 1 minute. Now, add stuffed eggs, potatoes and the remaining masala.
6. Let it cook for a while. Add water if needed.
7. Sprinkle chopped coriander leaves on top.
1. If you do not want to include yolks in this recipe, just cut the eggs into halves, discard the yolk and proceed.
2. Based on how you want to serve this curry, you can make it very dry or add water and make a gravy.