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By Mohita PrasadIngredients
Egg - 4 (boiled and peeled)
Potato - 2 ( boiled, peeled and cut into half)
OilTadka ingredients:
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2Whole Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin stripOnion - 2 medium size ( thinly chopped lengthwise)
Ginger Garlic paste - 1 heaped tbspPowdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1 tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)Salt - to taste
Desi ghee- 1 tbsp
Water
Dhania patta (coriander leaves) - 1 bunch (chopped)Method:
- Make a small shallow cross at the tip of the egg using a knife.
- Heat oil in the karaahi.
- When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish.
- Drain off the eggs from oil.
- Now add the potatoes, deep fry it till reddish. Put off the flame when done.
- Heat rest of the oil, put tadka ingredients and whole garam masala to it.
- When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
- Then add ginger garlic paste and saute for 2 minutes.
- Then add all the powdered masalas and salt. S
- Saute everything for 2 minutes.
- Cover the vessel for 2 minutes and cook on medium flame.
- Uncover the lid, add the fried egg , potatoes, desi ghee and 1/2 liter boiling water. Pressure-cook the subzi for 1 minute after the first whistle.
- Open the pressure cooker when it is self cooled.
- Garnish with coriander leaves and serve with hot pooris or steaming rice.
Non Veggies Index
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