Recipe: Messy Thokku

Published: 4 July 2016

Messy Thokku is essentially egg pickle, but don’t let that put you off. Seasoned with Andhra spices and served with a puff roti, this is a winning alternative Indian dish. So next time you invite friends round for a home cooked curry, pull this one out of the bag, it’s sure to impress.

MESSY THOKKU

Makes 4 portions

PICKLED EGG
INGREDIENTS

4 Hard boiled free range eggs
1 litre water
250ml vinegar
2 dried red chilli
1 tsp salt
1 tbsp sugar
8 black peppercorns
1 bay leaf

METHOD

To make the pickling liquor, boil water, vinegar and rest of the ingredients. Pour the pickling syrup on top of the eggs and let pickle for at least a week (can be prepared in advance).

THOKKU MASALA
INGREDIENTS

20ml neutral oil
10g mustard seeds
5g fennel seeds
1g cracked black peppercorns
8 curry leaves
3g Urad lentils husked
50g sliced shallots
15g chopped ginger
10g chopped garlic
30g chopped plum tomato
1 tbsp chopped coriander
1⁄2 tsp chili powder
1tsp coriander powder
1⁄4 tsp chopped fresh green chilli

METHOD

Fry mustard seeds in oil, add fennel seeds and curry leaves. Then add shallots and cook until translucent, followed with ginger, garlic & green chilli. Add powdered spices, tomatoes and cook until soft.

PRESENTATION

Fold chopped pickled egg into the Thokku masala. Finish with garam masala and chopped coriander. Garnish with a slice of cooked puff pastry roti.

www.tallijoe.com

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