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Features for "Egg Kebab Curry"
Served as main course, suitable for vegetarians
Ingredients for "Egg Kebab Curry" (Click here for measurement conversion) Egg - 4
Oil - 150 gm
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Ginger paste - 10 gm
Salt - to taste
Potato - 250 gm
Onion - 50 gm, chopped
Butter/Ghee - 1 Tablespoon
Garam Masala - ½ teaspoon
Method for "Egg Kebab Curry"
Beat the eggs into a smooth batter. Add salt to it. Heat little oil in a frying pan and add the batter to it. Stir the egg batter at low heat. When cooked, remove the egg from heat and keep aside. Hand-blend the egg pieces into finer pieces. Mix ginger paste (5 gm) and red chilli powder (½ teaspoon) to it. Make small balls from the egg mix. Chop the potatoes into small cubes. Heat oil in a pan. Fry onion, ginger paste (5 gm), red chilli powder (½ teaspoon) and turmeric powder. Add potatoes and salt and fry for some more minutes. Add water, cover the pan and let the potato cook at low heat. Once the potatoes are well done, add the egg kebabs. Leave at low heat for some more minutes. Before serving heat butter in a pan and add the asafoetida. Garnish with butter / ghee and garam masala. Serve hot with any plain rice or any Indian bread item.
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