Egg chili is an Indian version of Chinese style chili chicken. Boiled eggs are sautéed in the mixture of various sauces on high heat. It is an easy and quick recipe which can be tried out in the weekends or when guests show up unexpectedly. It can be served in the starters or as a side dish along with fried rice in the main course.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 04

Course: Starters/Main Course

Cuisine: Indian

Ingredients:

Eggs (Boiled)                                                                 5

Refined Flour                                                                ½ cup

Cornflour                                                                      ¼ cup

Salt to Taste

Pepper Powder                                                            ¼ tsp

Water as required

Oil to Fry

For the Gravy:

Oil                                                                                  2 tbsp

Minced Garlic                                                               1 tbsp

Minced Ginger                                                             ½ tbsp

Green Chilies                                                                3-4

Onion                                                                            1 big size

Green Capsicum                                                           1 medium

Soya Sauce                                                                   ½ tbsp

Red Chili Sauce                                                             1 tbsp

Green Chili Sauce                                                         1 tbsp

Tomato Sauce                                                              2 tbsp

Pepper Powder                                                            1 tsp

Cornflour                                                                      1 tbsp

Water                                                                            100 ml

Chopped Spring Onion                                                ¼ cup

Chopped Coriander Leaves for garnishing

Directions:

1. In a bowl take the refined flour, cornflour, pepper powder and salt to taste. Mix them well, add water to it and prepare a thick lump free batter. Meanwhile heat oil in a deep frying pan to fry the eggs.
2. Take the boiled eggs and cut them into quarters. Dip the egg pieces into the batter, coat them well with the batter and deep fry in hot oil on medium flame till golden brown. Once the eggs are fried well take them out in the tissue paper to soak up the excess oil. Keep aside.
3. Take a cup, add all the sauces together and mix well to make a paste. In another cup mix the cornflour and water to make slurry for the gravy. Keep them aside.
4. Take another frying pan and heat it on the medium flame. Once the pan is heated, add two tbsp of oil and let it heat.
5. Once the oil is heated, add minced garlic, minced ginger, green chilies to the oil and sauté on high heat. Sautéing on high heat gives smoky flavor to the dish.
6. Now add chopped onion and chopped capsicum to the pan and sauté well adding salt according to the taste. Sauté the veggies for 5 minutes on high heat. Keep stirring to prevent veggies from burning.
7. Now add the sauce mix to the veggies, mix well and also add the cornflour slurry prepared earlier. Slurry helps in thickening the gravy. Cook the gravy in medium heat.
8. Once the gravy comes to a boil and gets thick, add the fried eggs kept aside. Mix well to coat with the gravy. Also add the chopped spring onions to the egg chilli. Sauté for few minutes in medium flame.
9. Garnish the egg chili with chopped coriander leaves. Serve the egg chili hot in the starter or in the main course as a side dish with fried rice.