Desk Report,
Steamed egg tart recipe
10 duck eggs, 1.5 tbsp powder, 2 tsp turmeric powder, 1 tbsp onion paste, 1.5 tsp cumin powder, 1 tsp coriander powder, salt as required, 1.5 tbsp tomato paste, half a cup tamarind decoction, a little chopped coriander leaves, half a tsp roasted cumin powder, 4 green chilies, one cup water for chopped chickpeas, soybean oil as required. Break all the eggs in a bowl. Beat the eggs with a little salt, a little turmeric powder and 2 tbsp warm water until smooth. Brush a pudding bowl with oil and pour the egg mixture. Place a pan on the stove, add a little water to it, place a stand on it and place the bowl. Steam for 30 minutes on medium heat. Remove the bowl, cool it and cut the steamed eggs into squares.
Steamed egg tart recipe
Place another pan on the stove. When hot, add oil and onion paste. Stir and fry with tomato paste and dry spices one by one. Stir with chickpea water. If you don’t have chickpea water, you can mix two tablespoons of vinegar with two tablespoons of water. When it boils, add the egg pieces. After five minutes, cook on low heat with tamarind broth and green chili slices. When the maho maho broth becomes thick, add coriander leaves and fried cumin powder.
10 duck eggs, 1.5 tbsp chili powder, 2 tsp turmeric powder, 1 tbsp onion paste, 1.5 tsp cumin powder, 1 tsp coriander powder, salt as required, 1.5 tbsp tomato paste, half a cup tamarind decoction, a little chopped coriander leaves, half a tsp roasted cumin powder, 4 green chilies, one cup water for chopped chickpeas, soybean oil as required. Break all the eggs in a bowl. Beat the eggs with a little salt, a little turmeric powder and 2 tbsp warm water until smooth. Brush a pudding bowl with oil and pour the egg mixture. Place a pan on the stove, add a little water to it, place a stand on it and place the bowl. Steam for 30 minutes on medium heat. Remove the bowl, cool it and cut the steamed eggs into squares.
Place another pan on the stove. When hot, add oil and onion paste. Stir and fry with tomato paste and dry spices one by one. Stir with chickpea water. If you don’t have chickpea water, you can mix two tablespoons of vinegar with two tablespoons of water. When it boils, add the egg pieces. After five minutes, cook on low heat with tamarind broth and green chili slices. When the maho maho broth becomes thick, add coriander leaves and fried cumin powder.
