Name: Egg do-piaza
Yield: Serves 4
Cuisine: India
Ingredients: warm Indian bread, to serve; 115 g/4 oz/¾ cup frozen peas; 30 ml/2 tbsp chopped fresh coriander (cilantro), to garnish; 5 ml/1 tsp caster (superfine) sugar; sunflower oil, for shallow-frying; 4 large (US extra large) hard-boiled eggs; 2 large onions; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp chilli powder; 30 ml/2 tbsp gram flour (besan); 1 large egg, beaten; 200 g/7 oz canned chopped tomatoes; 15 ml/1 tbsp sunflower oil or light olive oil; 10 ml/2 tsp ground coriander; 30 ml/2 tbsp unsalted butter; 5 ml/1 tsp ground cumin; 2.5 ml/½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

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, like 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 add ready-cooked chicken or vegetables to the sauce in their place, and reheat until piping hot.