Egg Sothi

 

 

Egg Sothi

Ingredients:

1 Whole Cabbage (Small one should be enough)
5 Green Beans
5 Eggs
3 Soft Tofu’s
1 Bombay Onion
3 Small Onions/Shallots
3 Cups of Coconut Milk
2 Cup of water
2 Medium sized tomatoes
3 Green Chilies
3 Bird eye chillies/’ cili padi’
½ Cup of Anchovies
1 pinch of asafoetida powder
1 pinch of fennel seeds/powder
¼ tsp cumin seeds
3 stalks of curry leaves
2 tbsp oil
Salt to taste

Method:

1.        Boil eggs, peel the skin and keep it aside
2.        Pound the anchovies and bird eye chillies
3.        Dice the tofu’s and fry till its brown and crispy
4.        Dice the  Bombay onions and tomatoes
5.        Chop the green chillies, cabbage and green beans
6.        Heat oil in a pan, saute the bombay onion, with the fennel seed/powder and asafoetida powder and cumin seeds
7.        Add green chillies and curry leaves to this mixture and add a pinch of salt-let it fry till onion is slightly brown
8.        Then add the pounded anchovies+ bird eye chillies and let the anchovies fry till its crispy and brown (don’t burn the anchovies as it will be bitter)
9.        At this stage you can now add in the chopped tomatoes, cabbage and green beans and saute it all well
10.        Pour in the water to the mixture and let it cook for about 2 minutes
11.        Then add in the coconut milk, check for salt and add if needed
12.        Finally add the fried tofu’s and boiled egg to the sothi close the lid of your pan and let it simmer under medium fire for about 8 minutes
13.        Once you remove the lid of your pan, you will see the sothi boiling, just allow it to boil for another 2-3 minutes and the sothi is ready!!

·        For vegetarians you can make the sothi without the anchovies, it tastes equally good
·        For a healthier version you can opt to use a low fat milk- but for this recipe I used fresh coconut milk as it taste better