Chop all the vegetables and fry in some oil along with seasoning.
Remove the yolk from the boiled eggs and stuff with the vegetables.
Mayonese can be used as the dip for the eggs.
Garnish with cheese.
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.