Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About


  • 8 eggs
  • oil for deep-frying
  • 2 ripe tomatoes
  • 25 g (


Put the eggs in a saucepan of water and bring to the boil. Boil for about 6 minutes, until medium-hard, then cool quickly in a bowl of cold water. Shell them. You can now deep-fry the eggs if you wish. Fill a karhai or heavy-based saucepan one-third full with oil and heat to about 170°C/325°F (a cube of bread will brown in 20 seconds). Fry the eggs in batches until golden and crisp. Drain on pa