Anda Shami Curry

Ingredients

• 4 Desi eggs (2 boiled and mashed, 2 beaten)
• 1/2 cup chana daal, boiled and mashed
• 1 onion, finely chopped
• 2 green chillies, chopped
• 1 tsp garam masala
• 1 tsp dhania (coriander) powder
• Salt to taste
• Oil for frying
• 1 onion, sliced (for gravy)
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp haldi (turmeric)
• Fresh coriander
• Roti and salad to serve

Method

1. Mix mashed boiled eggs, mashed chana daal, chopped onion, green chillies, garam masala, dhania powder and salt.
2. Bind with 1 beaten egg and shape into flat round shami kebabs.
3. Dip each kebab in the remaining beaten egg and shallow-fry until golden. Set aside.
4. Fry the sliced onion until golden, add ginger-garlic paste, tomatoes and haldi; cook until the masala thickens.
5. Add 1/2 cup water and bring to a gentle simmer.
6. Place the shami kebabs in the gravy and cook for 5 minutes on low heat.
7. Garnish with coriander and serve hot with roti and salad.