Spongy Egg dumplings in onion gravy

In this curry egg dumplings are prepared in paniaram pan to minimise the quantity of oil.
Eggs – 6,
Onions – 2, Medium,chopped roughly,
Red chilli powder – 1 TSP + 1/4 Tsp,
Dhania powder – 2 Tsp,
Garam masala – 1/2 Tsp,
Ginger garlic paste – 1 Tsp,
Milk – 1 Tablesp,
Oil – 2 Tablesp + 2 Tsp,
Haldi – 1/8 Tsp,
Tomato – 1,small ,chopped roughly,
Maida flour – 2 Tablesp,
Besan – 1 Tablesp,
Baking soda – 1/8 Tsp,
Cloves – 2,cinnamon – 2 small pieces ,Bay leaf – 1,
1).Beat eggs with salt, 1/4 tsp chilli powder, flour, besan, baking soda,a tablesp of milk and prepare a smooth batter with out any lumps.keep it aside.
2).Keep onion, remaining chilli powder, dhania powder, ginger garlic paste, salt,tomato pieces, haldi, in a microwave safe bowl and microhigh for 3 min.Remove the bowl,mix once and again microhigh for another min.
3).Grind the microwaved masala to a smooth paste with out adding water.Keep it aside.
4).Heat paniarum pan and smear the mould with oil.Beat the egg mix once and pour spoonfuls into smeared pan.Cook on both sides and use up all the egg mixture and prepare dumplings.
5).Heat oil, add cloves, cinnamon, bay leaf,fry a second and add onion masala along with garam masala . Fry till raw smell goes.( As the onions are already cooked in microwave ,gravy will be ready with in 3 to 4 min with out any raw smell).Sprinkle chopped coriander leaves.
6).Drop the prepared egg dumplings in gravy, few minutes before serving.Serve this curry with rice preparations/ chapathi/ Poori.
A).Mix the flour and besan with milk to prepare a smooth paste.Add this to eggs and blend.
B).Do not reheat/ cook the curry once the dumplings are added.


Leave a Reply

Your email address will not be published. Required fields are marked *