4 Boiled Eggs (cut into 2 halves each)
1¼ cup besan
1 cup Rice Flour
Salt (to taste)
1 tsp Red Chili Powder
3 Green Chillies – optional
Cooking soda – pinch
Oil (to fry)
How to make Egg Bonda
Put chilli powder and a little salt over the boiled eggs. This step is optional.
Prepare the batter with the besan, rice flour, chilli powder, green chillies, soda and salt.
Heat the oil to fry bonda.
Dip the boiled egg pieces one by one into the batter and put it inside the hot oil.
Roast it till it gets golden brown color.
Repeat it for all the egg pieces.
Serve hot egg bonda with tomato sauce.
4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)
2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)
¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish
. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.
Eggs – 6
Onion – 2 Tomato – 2 Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste
Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 2 sprigs [optional] Green Chillies – 2
poppy seeds or Cashew Nuts – 1 tbsp
Grated Coconut – 2 tbsp
Water – to grind
. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
. Dry roast ingredients, except curry leaves and coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
. Grind roasted ingredients with curry leaves to smooth paste using little water and keep side.
. Grind coconut with little water and keep aside.
. Finely chop onion and tomato.
. In a wok or pan heat oil add mustard seeds and allow to splutter. Add curry leaves, onion and sauté until soft.
. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.
. Add tomatoes, cover and cook until tomato gets mash. Now add grinded masala paste.
. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.
. Add eggs and cook for 5 minutes or until gravy becomes thick.
. Add coconut paste mix well and cook for 2-3 minutes, off flame.
. Serve warm with steamed rice or roti.
4 boiled eggs
1 large onion
2 green chills
1/4 tsp ginger
red chilli powder
garam masala powder
1/2 tsp kasuri methi (optional)
How to make Boiled Egg Fry
. Peel and quarter 4 boiled eggs.
. Pour 1/2 tbsp of oil in a vessel, add few curry leaves, 2 slit green chillis, 1/4 tsp minced ginger and 1 sliced large onion and saute for 4-5 mts. Add a pinch of turmeric pwd, pinch of methi pwd, pinch of cumin pwd, 1/2 tsp coriander pwd, 1/4 tsp red chilli pwd, pinch of garam masala pwd and salt to taste.
. Add 1/2 tsp kasuri methi and combine.
. Place the quartered boiled eggs and combine carefully.
. Cook on low flame for 3-4 mts. Combine again and cook for another minute.
. Turn off heat. Garnish with coriander leaves.
. Serve warm with rotis or rice.