In This article provides a detailed information on preparing a combo of three popular South Indian and fusion egg dishes: Egg Chilly, Egg Urval, and Egg Ghotala.
1. Egg Chilly (Indo-Chinese)
A spicy, Indo-Chinese style dish where boiled eggs are fried and tossed in sauces.
Ingredients:
For the Batter: Corn flour, Maida (all-purpose flour), Soy sauce, Vinegar, Ginger-Garlic paste, Pepper powder, and Salt.
Main: Hard-boiled eggs (halved or quartered).
For the Toss: Oil, Finely chopped garlic and ginger, Green chilies, Slit onions, Capsicum (bell pepper), Soy sauce, Red chili sauce, Green chili sauce, and Spring onions.
Method:
Coating: Prepare a thick batter using the coating ingredients. Dip the boiled egg pieces into the batter.
Frying: Deep fry the coated eggs until golden brown and crispy. Drain on absorbent paper.
Sautéing: In a wok, heat oil and sauté ginger, garlic, and green chilies. Add onions and capsicum.
Finishing: Add the sauces (soy, chili) and a cornflour slurry for thickness. Toss in the fried eggs and garnish with spring onions.
2. Egg Urval (Mangalore Style)
A traditional coastal Karnataka style dry roast known for its rich spice profile.
Ingredients:
Base: Ghee or Oil, Curry leaves, Sliced onions.
Spice Paste/Powder: Red chili powder, Turmeric, Coriander powder, Garam masala, and Uruval masala (dry roasted spices).
Protein: Boiled eggs.
Method:
Aromatics: Heat ghee and fry curry leaves and onions until translucent.
Spicing: Add the spice powders and salt. Cook until the raw smell disappears.
Roasting: Add the boiled eggs (slit slightly) and coat them thoroughly with the thick masala. Let it roast on a low flame until the spices cling to the eggs.
3. Egg Ghotala North Indian Style
A flavorful Surat-style street food where mashed eggs are cooked in a tomato-onion gravy.
Ingredients:
Vegetables: Butter, Cumin seeds, Finely chopped onions, Ginger-garlic paste, Tomatoes, Green chilies.
Spices: Pav bhaji masala (key ingredient), Turmeric, Red chili powder, Salt.
Protein: Boiled eggs (grated or mashed).
Method:
Base: Sauté onions in butter with cumin seeds. Add ginger-garlic paste and tomatoes. Cook until soft.
Masala: Add the pav bhaji masala and other spices. Mash the mixture slightly with a spatula to create a thick gravy.
Mixing: Add the grated boiled eggs into the gravy. Mix well, add a little water if needed for consistency, and finish with fresh coriander.
Tips:
Egg Prep: Use a thread to cut boiled eggs cleanly for the “Chilly” version to avoid the yolk popping out.
Heat Control: For the Uruval, keep the flame low once the spices are added to prevent burning the dry masala.
Serving: These dishes are best served hot with Neer Dosa, Paratha, or Pav.
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