Name: Devilled Eggs indian style recipe by Kiah Wadhwani at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 Boiled Eggs; 150 gm Chopped Onion; 400 gm Tomato Puree; 30 gm Cheese, Processed , grated; 40 gm Ginger Garlic Green chilli , crushed; 1/2 tsp Mustard seeds; 8-10 curry leaves; 2 green chillies , slit lengthwise; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1/2 tsp Coriander powder; A pinch of Garam Masala; 30 gm Butter; 1 tbsp Oil; salt to taste; Coriander leaves to garnish; A pinch of chaat masala; A pinch of jeera powder; A pinch of black pepper powder; 1 tbsp Milk

Ingredients Serving: 4

8 Boiled Eggs
150 gm Chopped Onion
400 gm Tomato Puree
30 gm Cheese, Processed , grated
40 gm Ginger Garlic Green chilli , crushed
1/2 tsp Mustard seeds
8-10 curry leaves
2 green chillies , slit lengthwise
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
A pinch of Garam Masala
30 gm Butter
1 tbsp Oil
salt to taste
Coriander leaves to garnish
A pinch of chaat masala
A pinch of jeera powder
A pinch of black pepper powder
1 tbsp Milk

Instructions

In a pan, heat up the oil. Put in the mustard seeds and let it splatter. Add in the butter.
Once hot , add in the curry leaves and green chillies
Toss in the onion and sauté till it starts to get golden on the edges. Add in the crushed ginger garlic green chillies and sauté for a bit.
Add in the turmeric , red chilli powder, garam masala, coriander powder and salt.Now pour the tomato puree into it and cook till oil starts to separate.
Sprinkle some water if you like your gravy to coat the eggs totally
In another flat pan, add some butter. Add the whole peeled boiled eggs . Sprinkle some red chilli powder and some chat masala ( If you wish, or else just butter is good )
Sauté till they start to get brown.Let them cool a bit.
Cut them into half lengthwise. Scoop out the yolk into another bowl. Add in the grated cheese, salt , jeera powder and black pepper powder.
Mash it and bring it together. Stuff it into the egg cavities and seal them with a toothpick.
Slowly put them into the gravy and toss them lightly. ( Remove the toothpicks just before serving )
Now, you may have a leftover of the yolk stuffing. Add a tablespoon of milk to it and make it a smooth paste.
Make quenelles of this paste and place them on the serving plate. Garnish with coriander leaves.
Serve hot with Rotis or steamed rice.

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