Egg Manchurian Gravy with Steamed Basmati Rice

Instructions

1. 1

   Boil and Prepare Eggs

   • Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10-12 minutes to hard-boil them.
   • Immediately transfer the boiled eggs to a bowl of ice-cold water to stop the cooking process.
   • Once cooled, carefully peel the shells and slice each egg in half lengthwise. Set aside.
2. 2

   Make the Frying Batter

   • In a mixing bowl, combine the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1/2 tsp salt, and 1/2 tsp black pepper.
   • Gradually add 1/2 cup of water while whisking continuously to form a smooth, thick batter without lumps. The consistency should be similar to pancake batter, thick enough to coat the eggs.
3. 3

   Fry the Battered Eggs

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat.
   • Gently dip each egg half into the batter, ensuring it's fully coated, and let any excess drip off.
   • Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
   • Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
   • Remove the fried eggs with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
4. 4

   Prepare the Gravy Base

   • In a small bowl, mix 2 tbsp of cornflour with 1/4 cup of water to create a lump-free slurry. Set aside.
   • Heat 2 tbsp of oil in a large wok or pan over high heat.
   • Add the finely chopped ginger, garlic, green chillies, and spring onion whites. Stir-fry for about 30-45 seconds until fragrant.
   • Add the diced onion and capsicum. Continue to stir-fry for 2-3 minutes until they are slightly tender but still retain a crunch.
5. 5

   Build and Thicken the Sauce

   • Reduce the heat to medium. Add the soy sauce, red chilli sauce, vinegar, sugar, and the remaining 1/2 tsp salt and 1/2 tsp black pepper. Stir well to combine.
   • Pour in 2 cups of water and bring the mixture to a rolling boil.
   • While stirring the gravy continuously, slowly pour in the prepared cornflour slurry.
   • Continue to stir and cook for 1-2 minutes until the gravy thickens to your desired consistency.
6. 6

   Finish and Serve

   • Gently add the fried egg fritters to the thickened gravy. Simmer for just 1 minute, carefully tossing to coat the eggs without breaking them.
   • Turn off the heat. Garnish generously with chopped spring onion greens.
   • Serve immediately with steamed rice, fried rice, or hakka noodles.