Son-in-law Eggs

  • Servings: 4
  • Difficulty: easy
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A sweet and sour recipe of boiled eggs which are fried and served with tamarind-sugar sauce and topped with fried shallots.

0474 large hard boiled eggs
2 dried red chilies
4-5 asian shallots, finely sliced
1 tbsp fish sauce
3 tbsp tamarind paste
4 tbsp palm sugar
half bunch of fresh coriander, finely chopped
a pinch of salt
oil for deep frying


Cut dried chilies in half.

Heat up the wok and add 1/3 cup of oil. When the oil is hot, deep fry chilies for few seconds. Do not burn them. Remove and drain on paper towel.

Peel and thinly slice shallots. Deep fry the Asian shallots in the same wok for 3-4 minutes until they turn golden brown. Remove with slotted spoon, then drain on paper towels.

Now deep fry all the eggs at a time into the same hot oil. Deep fry for 10-15 minutes until each egg is golden brown. Remove eggs from oil and keep warm.

In a small saucepan over a medium heat, add fish sauce, tamarind paste and palm sugar. Stir it for 5-7 minutes until sauce reaches smooth consistency.

Cut fried eggs into halves and arrange on the serving plate. Drizzle tamarind sauce over it and sprinkle fried shallots and coriander leaves over it.

Batata Wada

  • Servings: 4-5
  • Difficulty: easy
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Popular Mumbai street snack made with mashed potato mixed with spices, coated in gram flour batter and deep fried.

0343-4 medium size potatoes
1 tsp turmeric powder
4 green chillies
6-8 garlic pods
Half bunch of coriander leaves (with stems), finely chopped
Salt to taste
Oil for deep frying 

For Batter:
200 gm gram flour
½ tsp red chilli powder
½ tsp turmeric
¼ tsp soda bi-carb
Water


Cook and boil the potatoes until they are soft. Mash coarsely with hands.

In a mortar and pestle, roughly crush the green chillies along with the garlic pods.

Mix the above paste with the mash potatoes, turmeric powder, coriander leaves and salt. Create equal size patties or balls.

In a separate bowl, mix all the batter ingredients to create a smooth paste with no lumps.

Heat oil in a pan.

Coat the potato patties/balls in the batter mixture one at a time and fry until crisp and golden in colour.

Serve hot, by placing inside a burger buns or two slices of bread.

It can also be served separately along with either red chilli or mint chutney.