Every kid is biased towards his/hers mom’s cooking but in my family the bias is not just from my side as everyone agrees unanimously how awesome her dishes are; especially this one. She completely owns this recipe. I have not had this dish anywhere – neither at friends/cousins’ homes nor not seen it in hotels or restaurants that I have been too prepared in the manner that she does.
Finally my home is set-up in London and most important part – the kitchen is now fully functional. Now with no luxuries of the cook – I have to think of a new dish everyday as more than MDH it is me who gets tired of eating the same dishes every other day. So here goes mumma’s famous stuffed egg masala that I managed to prepare last week.
Eggs – 4
Onions – 2 medium size (finely chopped)
Ginger-garlic paste – 1 teaspoon
Turmeric – 1/2 teaspoon
Kala (Black) Masala – 3-4 tablespoons. This is a Maharashtrian masala which is easily available in stores and mainly used for all non-veg curries.
Coconut Paste: 2-3 tablespoons. ( This is the common paste we use in our non-veg curries and usal (pulse gravy) preparations).
Salt to taste
Coriander – Finely chopped to garnish
Oil – 1 tablespoon
Boil the eggs and peel of the shell. Then slice 4 cuts evenly into the egg – keeping the base intact and the cuts good enough to insert the stuffing.
Roast dry grated coconut – 1 cup till medium brown in a pan. Then dry roast 1 chopped onion and 1-2 garlic petals in a pan. Roast till the mixture turns light brown. Then grind all 3 ingredients into a thick paste. The paste should be smooth and you should not be able to feel the coconut particles. You can make this paste in bulk and the same is used in chicken/mutton gravies as well as various pulses commonly made in Marathi household
Heat oil in a small wok (kadhai as we say) and add finely chopped onions. Once the onions are brown in colour, add turmeric, ginger-garlic paste , kala masala, salt and sauté for 5-10 minutes. Then add the coconut paste and little water so that it cooks well. Ensure the stuffing remains dry and not too watery else it will be difficult to fill it into the eggs. Add some coriander and mix well.
Let the mixture cool down, then with a small spoon fill each egg with the stuffing taking care that eggs do not break. Use very light pressure in the hands to fill this stuffing. Then ensure that the stuffing is smoothened out evenly on all sides and place these eggs back into the wok. Heat the wok, and turn the eggs on all sides delicately.
Serve with parathas – tastes delicious and can serve as starters or even main course ( your choice)
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