This a very easy to make preparation.
The taste of boiled eggs and coconut chutney makes it an impressive
combination. This is dipped in egg and shallow fried. It can be served hot with
tomato sauce as an accompaniment.
Ingredients:
5 Eggs (hard boiled and cut length wise), 2
egg white, lightly beaten. Oil for deep frying
For Chutney:
½ a coconut grated, 4 green
chilies, ½ an inch of ginger, 3 flakes of garlic. 1 spring of curry leaves, ¼
bunch of coriander leaves, 1 tsp lemon juice, salt to taste.
Method of preparation:
Grind coconut, green chillies,
ginger, garlic, coriander leaves and curry leaves to a paste.
Add lemon juice and salt and
mix well.
Take a piece of boiled egg and
cover with chutney over the cut surface.
Evenly dip it in egg white and
shallow fry carefully.
Repeat the process with all the
eggs.
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