Preparation Time : 16-20 minutes
Cooking time : 21-25 minutes
Servings : 4
Hard-boiled eggs peeled 8-10
Spring onions 3
Oil 3 tablespoons
Ginger chopped 1 inch
Garlic cloves chopped 3-4
Curry leaves 11-15
Red chilli powder 1 1/2 teaspoons
Coriander powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Turmeric powder a pinch
Crushed black peppercorns 1/4 teaspoon
Salt to taste
Gram flour (besan) 1 1/2 cups
Red chilli flakes 1/4 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
A fresh coriander sprig for garnishing
Step 1: Halve the eggs, separate the yolks and place them in separate bowls.
Step 2: Heat 2 tbsps oil in a non-stick pan, add ginger and garlic and saute till golden. Finely chop spring onions (bulbs and greens) and add to the pan. Add 5-7 curry leaves and saute for 3-4 minutes.
Step 3: Add ½ tsp red chilli powder, coriander powder, cumin powder, turmeric powder, crushed black peppercorns and salt and mix. Add egg yolks and mix well.
Step 4: Mix together gram flour, ½ tsp red chilli powder, salt and sufficient water in a bowl and whisk to make a smooth and thin batter. Add this batter to the pan and mix well.
Step 5: Heat remaining oil in another non-stick pan, add remaining curry leaves, egg whites, remaining red chilli powder, red chilli flakes, salt and coriander leaves and toss lightly.
Step 6: Transfer the eggs onto a plate. Spread the egg yolk mixture over the eggs. Garnish with a coriander sprig and serve hot.