Name: Deviled Cucumber & Egg recipe by Sabrina Yasmin at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Leftover alu matar sabji 1 cup; 1 tablespoon tomato ketchup; 1 teaspoon chat masala; 2 tablespoon chopped tomatoes( de seeded); 2 tablespoon chopped coriander leaves; 2 fresh cucumber; 2 hard boiled eggs; Chilli flakes as required; Crush black pepper as required

ABOUT Deviled Cucumber & Egg RECIPE

This deviled cucumber and egg is made uniquely with some leftover Aloo- Matar ( potato-green pea curry) sabji. The idea I got from deviled egg . I made some stuffing with the leftover sabji and filled in the cored cucumber and boiled eggs. They came out very tasty. My kids especially liked the deviled eggs.

Ingredients Serving: 4

Leftover alu matar sabji 1 cup
1 tablespoon tomato ketchup
1 teaspoon chat masala
2 tablespoon chopped tomatoes( de seeded)
2 tablespoon chopped coriander leaves
2 fresh cucumber
2 hard boiled eggs
Chilli flakes as required
Crush black pepper as required

Instructions

Take leftover Sabji in a bowl. Add tomato ketchup.
Put the mixture in a grinder and make a fine paste.
Take out the mixture in a bowl and add chat masala and chopped coriander leaves. Give it a mix.
Add some chopped tomatoes and mix. You can add chopped capsicum or green chillies also.
Take a Ziploc bag and put the mixture in the bag.This will help to stuff the mixture nicely.
Wash and slice cucumbers in big pieces.
With the help of a knife core out some seeds from each piece of cucumber to make cavities.
Now make a slit in one corner of the Ziploc bag so that stuffing comes out from that.
Fill each cavity of the cucumber piece with the potato -green pea mixture.
Hard boil 2 eggs , peel and cut into halves.
Core out the yolks from the eggs and fill the cavities with the mixture in the same way as shown in the previous stage.
Place the prepared cucumber and egg in a serving dish, garnish with some chilli flakes and crushed black pepper . Serve immediately as snack.

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