Ingredients:
• 4 eggs (hard boiled)
• 1 tbsp – ghee/oil
• 1 tbsp – chopped Onions
• 3 tbsp – cooked ground/minced Meat
• Salt to taste
• 1 green chili (chopped)
• 1/2 tsp – Ginger (grated)
• 1 tbsp – Tomato paste
• 1 tbsp – Corn flour/Corn starch
• 1 Egg (beaten)
• 1 tbsp – Coriander leaves (chopped)
• 1 Lemon juice
• breadcrumbs for coating
• 12 pieces of liver (fried) for garnishing
• Oil for deep-frying
Method:
- Heat the oil/ghee in a frying pan and fry the onions till golden.
- Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes. Peel the shell and cut the hard boiled eggs into half lengthways.
- Take out the yolks and add to the frying mixture.
- Cook for another 5 minutes and remove from the heat and allow cooling.
- Stir the corn flour into the beaten egg, making a batter.
- Place the breadcrumbs on a flat dish.
- Fill the meat mixture into the yolk cavity (hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
- Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
- Heat oil in a kadai/deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
- Remove and drain on a paper towel.
- Serve garnished with fried liver, coriander leaves and with chutney or sauce.