KURSI MIYANE

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(To serve 6 Preparation Time 30 Minutes)

Ingredients:

Chicken Keema  – 250 gms,

Boiled eggs – 8

Raw eggs – 2

Onions – 1 small finely
cut Ginger garlic paste -1 tablespoon.
Chilli Powder -1/2 tablespoon
Turmeric Powder -1/4 tablespoon.
Green Chillies  – 2 cut into
small pieces coriander leaves  -1/4cup chopped finely.
Lime juice -2 tablespoon
Oil for frying, Salt to taste

Method:

Mix the kheema in a vessel with 2 tablespoon oil, onion, chilli powder, turmeric powder, ginger garlic paste, green chillies, and salt. Cook till the water evaporated and the kheema is cooked. Add lime juice and 1/2 of the coriander leaves. Keep it aside.

Peel the boiled eggs and cut them into two halves width wise remove the boiled yokes (Yellow). Mix the yokes of two eggs with the cooked kheema & discard the remaining yokes. Stiff this kheema mixture into each half of the egg white. Join the two halves after filling with a stick
beat the 2 eggs separately with little salt. Heat the oil in a kadai. Dip the stuffed eggs into the beaten egg and deep fry till golden brown. Garnish with coriander and serve with tomato sauce.

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