Egg Chutney Kebab
Boiled eggs mixed with coconut chutney and deep fried.
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 6 nos Eggs hard boiled and cut length wise
- 2 nos Egg white lightly beaten
- Oil As reqd for deep frying
For the chutney:
- 1/2 of Coconut grated
- 3 nos Green chillies
- Ginger half inch piece
- 3 flakes Garlic
- 1 tsp Lemon juice
- Coriander leaves Few
- Curry leaves Few
- Salt As reqd
Grind grated coconut, green chillies, ginger, garlic, curry leaves and coriander leaves to a smooth paste.
Add lemon juice and salt to the coconut mixture and mix well.
Take one half of the boiled egg and cover the cut surface with coconut chutney.
Dip the chutney coated egg in egg white and shallow fry.
Repeat the process of frying with the remaining eggs.
Egg chutney kebab is ready and serve hot with tomato sauce.