The recipe for "Eggs are a king with onion chutney":
- Egg - 2 pcs.
- Potatoes - 3-4 pcs.
- mustard seeds 1 teaspoon
- ground ginger - 1/2 tsp
- cayenne pepper - 1/2 tsp
- ground coriander - 1/2 tsp
- turmeric - 1 teaspoon
- butter - 2 tablespoons
- flour - 1 tablespoon
- breadcrumbs - 1 handful
- Ghee - for frying
- salt - to taste
- egg - 1 pc. (For the batter)
- For the chutney:
- red onion - 1 pc.
- sweet red pepper - 1/2 pcs.
- root fresh ginger 1 cm
- Apple Cider Vinegar - 1.5 tablespoons
- apricot jam - 1 tablespoon
- vegetable oil - 1 tablespoon
- red chili pepper - 1/2 pcs.
Step by step recipe for cooking
For the chutney, peel and finely chop the onion. Sweet Pepper peel and cut into cubes. Chili pepper finely chopped. Ginger crush
Fry the vegetables over high heat in vegetableoil, stirring constantly, for 3-4 minutes. Then, while continuing to stir, add the jam and apple cider vinegar. Evaporate the liquid. remove from heat and cool. Chutney can be made in advance, it can be stored in the refrigerator for 4-5 days.
Eggs boiled hard-boiled, cooled and cleaned from the shell.
Mustard seeds warm dry frying pan for 30 seconds, until they begin to burst, add all the remaining spices and fry for 10-15 seconds more.
Boil the potatoes, drain the water, add to the potatoes butter, roasted spices, flour, season with salt to taste and mash into a puree.
Boiled eggs firmly stick round on all sides from all potato dough.
Egg whisk to batter. Prepare the breadcrumbs.
Dip eggs in a potato in beaten egg, then in breadcrumbs. Ghee in a frying pan and fry the potato balls from all sides until golden brown.
A very sharp knife cut in half the eggs and serve hot with cold chutney.