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Ingredients (Measurement Conversion Calculator) Turmeric powder - 1 teaspoon
Oil - 150 gm
Butter/Ghee - 1 Tablespoon
Garam Masala - 1/2 teaspoo
Red chilli powder - 1 teaspoon
Onion - 50 gm, chopped
Potato - 250 gm
Egg - 4
Salt - to taste
Ginger paste - 10 gm
Directions
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 ( 1/2 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 ( 1/2 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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Served as main course, suitable for vegetarians
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