I used to call this scrambled boiled eggs, and so do many kids in Indian families.
Take some boiled eggs, onion, tomato and a few spices and you have anda chaat, another great street food from Delhi. It is a common afternoon snack, a lunch, or a simple meal. It is such a simple dish, featuring the eggs with an overlay from the tomato and onion. The coriander, lemon and chaat masala just lift the flavour.
You need to be careful with the egss and boil them just enough. Too little and you will get a runny yolk which doesn’t suit the dish. Mix carefully after you add the eggs, as you must not let the yolk turn to a paste.
This is an ideal finger-food. We use individual baby cos lettuce cups to serve small portions, and make it easier to hold and eat. You will see several recipes in this book that use lettuce cups to serve finger-food.
Serve with tamarind and date chutney.
for the eggs
- Prick the large end of the eggs with a pin. Place in small pan and cover with cold water. Bring the water to a boil.
- When water starts to boil, reduce heat to a low simmer. Cook the eggs for six minutes, then immediately remove from the heat, drain, then cover eggs with cold water. You may need several changes of cold water to cool the eggs.
- Once cooled, carefully peel the eggs and set aside.
- Heat a fry-pan over medium heat. Add ghee and once hot enough add the onions and salt. Cook, stirring continuously for three minutes, or until the onions start getting golden edges, but are still firm.
- Increase heat and add tomatoes and green chillies. Cook for around three minutes stirring constantly, or until tomatoes soften.
- Add the boiled eggs and break them into large pieces with the spatula or spoon. Cook for two minutes to warm through.
- Add the coriander leaves and lemon juice. Mix carefully, as you must not let the yolk turn to a paste.
- Sprinkle over the chaat masala and serve