Egg Chutney Kebab
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 2 servings
- 6 nos Eggs hard boiled and cut length wise
- 2 nos Egg white lightly beaten
- Oil As reqd — for deep frying
- 1/2 Of Coconut — grated
- 3 nos Green chillies
- Ginger half inch piece
- 3 Flakes Garlic
- 1 tsp Lemon juice
- Coriander leaves, a few
- Curry leaves, a few
- Salt, to taste
Preparation
Step 1
Grind grated coconut, green chillies, ginger, garlic, curry leaves and coriander leaves to a smooth paste.
Step 2
Add lemon juice and salt to the coconut mixture and Stir everything together thoroughly.
Step 3
Get one half of the boiled egg and cover the cut surface with coconut chutney.
Step 4
Dip the chutney coated egg in egg white and pan-fry.
Step 5
Repeat the process of frying with the remaining eggs.
Step 6
Egg chutney kebab is ready and serve hot with tomato sauce.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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