Stuffed Eggs (Haray Bharay Anday)

Ingredients

Potato ½ kg (boiled)
Salt to taste
Black pepper ½ tsp
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Coconut 3 tbsp (desiccated)
Green chili 4 – 5
Tamarind pulp 3 tbsp
Egg 4
Egg 1 (beaten)
Bread crumbs 1 cup
Oil for fry

Cooking Method

Finely peel and mash potatoes, add in salt and black pepper. Mix well.
Blend together coriander leaves, mint leaves, coconut, green chilies and tamarind pulp.
Boil eggs, and cut all of them from centre.
Remove egg yolks and keep aside.
Mix egg yolks with blended green mixture, again fill in boiled egg shells.
Cover egg with boiled mashed potato.
Dip in beaten egg and roll in bread crumbs.
Lastly deep fry till golden brown and crisp.
Cut into two and serve hot.