Masala Stuffed Eggs

Neighbors join us for dinner tonight. Rosa and Rolf eat like natives, with a gusto that belies the fact that they are not born in India. Incendiary spice doesn't faze them. They are adept at eating with their fingers. They love all foods Indian. So when I cook for them I don't have to worry about the level of spice or the strangeness of the vegetable. 

We start with Geets' naan pizza and I hope in future she lets me share this muy delicioso appetizer with you. Dinner consists of grilled chicken skewers, fish curry rice, fresh from the garden salad, beans and kale, zucchini and potato, grilled eggplant bhurta and masala stuffed eggs. 

I do deviled eggs but love the masala version more. Browned onions, tomato, ginger, garlic and ground coconut are sauteed along with spices. Hard boiled eggs are shelled and  halved. Yolks are grated into the masala, mixed well and spooned into shells. A quick saute and eggs are done.

MASALA STUFFED EGGS

Makes 4-5 servings
GF, VG, WF

5 Eggs

2-3 tablespoons Canola Oil

2 tablespoons grated fresh Coconut

2 cloves Garlic

1 small slice Ginger paste

1 Onion

1 Tomato 

1/4 teaspoon Turmeric 

1/4 teaspoon Chile powder

1/2 teaspoon Garam Masala

1/2 cup Cilantro 

1/2 teaspoon Kosher Salt

Place eggs in a saucepan and cover with cold water. Bring to boil over a high flame and cook for 7-8 minutes. Drain hot water, cover with cold water and let eggs sit for 10 minutes. Peel and cut boiled eggs in half.

Gently remove yolks and leave aside.

Grind fresh coconut, garlic and ginger to a fine paste.

Cut onions and tomatoes  into very fine dice.

Heat 2 tablespoons oil in a nonstick pan. 

When hot add chopped onions and saute till golden brown.

Add tomatoes to onions and saute till they are pulpy.

Add coconut paste, turmeric, chile powder, garam masala and cilantro to onions. Stir for a minute.

Grate yolks into spice mixture or just mash them in, though grating them in gives the stuffing a better texture.

Season with salt and let yolk mash sizzle for a few minutes. Remove from flame and cool for bit before stuffing eggs.

Using a teaspoon, pile yolk mixture into egg whites. 

Heat the remaining tablespoon of oil reusing the same pan. 

Arrange filled eggs in hot oil and fry for a few minutes before serving eggs.

The table groans with platters. My guests are delighted with the plethora before them. They dig in enthusiastically with forks, knives and fingers. Every mouthful elicits sounds of delight. And in these sounds I hear the comfort of friendship, the minutiae of our lives spilling on to the table as we talk late into the night. 

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