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February 2012
Egg do-piaza
Mridula Baljekar

Egg do-piaza Egg do-piaza

by Mridula Baljekar


Do-piaza broadly translates as ‘two onions’ or ‘double onions’, and some versions of this classic dish use unusually large amounts of the vegetable. Others, as with this recipe, use them both in the sauce and with a garnish of golden-fried onions. Instead of hard-boiled eggs, as here, you could instead add ready-cooked chicken or vegetables to the sauce, and reheat until piping-hot.

SERVES 4
 
4 large (US extra large) hard-boiled eggs
2 large onions
sunflower oil, for shallow frying
2 tbsp gram flour (besan)
1 large egg, beaten
1 tsp salt, or to taste
1⁄2 tsp chilli powder
1⁄2 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tbsp unsalted (sweet) butter
1 tbsp sunflower oil or light olive oil
200g/7oz canned chopped tomatoes
1 tsp caster (superfine) sugar
115g/4oz/3⁄4 cup frozen peas
2 tbsp chopped fresh coriander (cilantro), to garnish
warm Indian bread, to serve

1 Shell the eggs and cut them in half lengthways. Thinly slice one of the onions and finely chop the other.

2 Pour about 2.5cm/1in sunflower oil into a heavy frying pan. Place over a medium heat and, when hot, add the sliced onion and fry it for 10–12 minutes, or until it is well-browned and crisp.

3 Remove from the pan with a slotted spoon. Drain on kitchen paper, reserving the oil.

4 Put the gram flour in a bowl and whisk in 2 tablespoons cold water to make a smooth paste. Stir in the egg, a little at a time, then add 1⁄4 teaspoon each of the salt, chilli powder, turmeric, cumin and coriander.

5 Heat the remaining oil in the pan over a medium heat. Dip each egg half in the batter and fry them until browned. Remove with a slotted spoon and drain on kitchen paper.

6 In a separate pan, heat the butter and oil together over low heat and add the chopped onion. Fry for 5–6 minutes, until the onion is browned. Stir in the remaining chilli, turmeric, cumin and coriander.

7 Add half the tomatoes and cook over medium-high heat for 2–3 minutes, then add the remaining tomatoes.

8 Cook for a further 2–3 minutes, then add 6 tablespoons water, the remaining salt, the deep-fried eggs and the peas. Stir gently, reduce the heat to low, cover the pan and cook for 5 minutes.

9 Transfer to a warmed dish and garnish with the chopped coriander leaves and the deep-fried onions. Serve immediately with warm Indian bread.

From The Food and Cooking of India by Mridula Baljekar, published by Lorenz Books
 
(c) Mridula Baljekar 2012

 

Author: Mridula Baljekar Email: Mridula Baljekar


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