Veg Egg Curry

Delicious Veg. Egg Cuisine..  Indian Tadka..!!

Ingredients

For egg yolk

•Paneer (cottage cheese) 1 cup

•Yellow food colour           1/4 tsp

For egg white

•Potatoes,boiled, peeled and mashed   2 cups

•Salt                                                    to taste

•Ginger-garlic-green chilli paste            1 tsp

•Rice flour                                           1 1/2 tbsp

To assemble eggs

•Rice flour          for coating

•Olive oil            to deep fry

For tomato paste  

•Tomatoes                                  2 medium

•Onions                                      2 medium

•Ginger                                       1 inch piece

•Garlic                                        4 cloves

•Dried coconut ( khopra),grated  4 tbsp

For Onion paste

•Onions                                         2 medium

•Oil                                               2 tsp

•Cloves                                         4

•Cinnamon                                    2 inch sticks

•Black peppercorns                       4

•Fennel seeds (saunf)                     1 tsp

•Coriander seeds                           1 tsp

•Dried coconut ( khopra),grated    4 tbsp

For gravy

•Olive oil                                         3 tbsp

•Red chilli powder                           1 1/2 tsp

•Salt                                                to taste

•Fresh coriander leaves,chopped     1 tsp

To Serve

•Chaat masala                                        1 pinch

•Onion rings                                           for garnish

•Lemon slices                                         for garnish

•Fresh coriander leaves,finely chopped 1 tsp 

Method

To make tomato paste finely grind together tomatoes, onions, ginger, garlic and dried coconut. 

To make onion paste, heat 2 tsps oil in a non stick pan, add onions and saute till golden. Add cloves, cinnamon, black peppercorns, fennel seeds, coriander seeds and dried coconut and saute till fragrant. Cool and grind to a fine paste. 

To make egg yolks, place cottage cheese in a mixer jar, add yellow food colour and grind till well blended. Transfer into a bowl, divide into small equal portions and roll into balls.

To make egg white, mix mashed potatoes, salt, ginger-garlic-green chilli paste, rice flour and mix well. Divide the potato mixture into portions double the size of paneer mixture. Stuff each potato portion with cottage cheese balls and make egg-shaped balls. Coat them with rice flour.

Now, Heat olive oil in a kadai and deep-fry the veg egg still golden. Drain on absorbent paper. To make the curry, heat 3 tbsps olive oil in another non stick pan. Add tomato paste and red chilli powder and saute for a few minutes. 

Add onion paste, ¼ cup water, salt and coriander leaves and mix well. Cook for 2-3 minutes. Remove from heat.Pour the gravy into a bowl. Slice the veg egg balls and place over the gravy.

Sprinkle chaat masala, garnish with onion rings, lemon slices and coriander leaves and serve it hot.