Preparation Time : 16-20 minutes
Cooking time : 26-30 minutes
Servings : 4
Eggs hard boiled and peeled 4
Spinach blanched and chopped 1 cup
Oil 1 tbsp + for deep-frying
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 2
Coriander powder 1 tsp + 1
Turmeric powder a pinch
Salt to taste
Gram flour (besan) 3/4 cup + for dusting
White oats 1/4 cup
Carom seeds (ajwain) 1/4 teaspoon
Red chilli powder 3/4 teaspoon
Ginger-garlic paste 1 teaspoon
Bhuna masala 130 grams
Tomato puree 1/2 cup
Garam masala powder 1/2 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
Juice of ¼ lemon
Step 1: Heat 1 tbsp oil in a non-stick pan, add ginger, green chillies and saute for a minute.
Step 2: Add spinach, 1 tsp coriander powder, turmeric powder, salt and mix well. Transfer the mixture in a bowl and keep aside.
Step 3: Cut the eggs vertically, scoop out the egg yolks and add to the bowl and mix well with the spinach mixture.
Step 4: Make small balls of the spinach mixture, stuff them back into the pockets of egg whites. Join both the halves of the egg and press lightly.
Step 5: Mix together gram flour, white oats, carom seeds, ¼ tsp red chilli powder, ginger garlic paste and water as required in a bowl to make a thick batter.
Step 6: Heat sufficient oil in a deep pan.
Step 7: Dust the eggs with a little gram flour and dip in the batter and slide them into hot oil. Deep-fry till golden and crisp. Drain on an absorbent paper.
Step 8: Empty bhuna masala into a non-stick pan. Add tomato puree, remaining coriander powder, remaining red chilli powder, remaining turmeric powder, garam masala powder and mix well.
Step 9: Add ¼ cup water, adjust salt and allow to come to a boil. Add coriander leaves, lemon juice and mix well.
Step 10: Transfer the gravy into a serving bowl, add fried eggs and serve hot.