To this add the potatoes, garlic, green chillies, garam masala, red chilli powder, coriander powder, turmeric powder, oil and vinegar.
Marinate for about 1 hour.
Take 2 jelly moulds and line them with gelatine paper.
Grease the gelatine with a little oil.
After 1 hour add a little of the beaten eggs to the meat and portion out equally in two moulds.
Place tomato slices on top and pour the remaining beaten eggs.
Place the mould in the oven.
Cook for about 20 mins. until the egg on top sets well.
Remove from the mould along with the gelatine paper and serve hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.