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Crispy, batter-fried boiled eggs tossed in a fiery and tangy Hyderabadi-style tempering with curry leaves and green chilies. A perfect spicy appetizer that's bursting with flavor and ready in under 30 minutes.
For 4 servings
Boil, peel, and prepare the eggs.
Prepare the batter for frying.
Fry the coated eggs until golden and crisp.
Crispy, batter-fried boiled eggs tossed in a fiery and tangy Hyderabadi-style tempering with curry leaves and green chilies. A perfect spicy appetizer that's bursting with flavor and ready in under 30 minutes.
This hyderabadi recipe takes 30 minutes to prepare and yields 4 servings. At 265.41 calories per serving with 13.16g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
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Make the tempering sauce.
Finish the sauce and toss the eggs.
Garnish with fresh coriander leaves and serve immediately while hot and crispy.
Replace eggs with 250g of paneer cubes (cottage cheese) or cauliflower florets to make Paneer 65 or Gobi 65.
Use firm tofu instead of eggs. Replace yogurt with a plant-based yogurt or a slurry of 1 tbsp corn flour mixed with 3 tbsp water for the sauce.
Use a mix of rice flour and chickpea flour (besan) instead of all-purpose flour and corn flour for the batter.
Use pre-boiled eggs to save about 15 minutes of preparation time. The dish comes together very quickly with this shortcut.
This recipe goes great with these complete meals
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
