“Tikshi Motte Gooli/ Spiced- Mashed Boiled Egg Chutney Ball” … Gooli in konkani is actually a chutney that is coarsely ground/ mashed and that which can be rolled into a ball form, meaning gooli … here is a simple one for eggitarians, it tastes delicious when eaten mixed with steaming hot rice … remember the advt. sabse takatwar kaun hey?? Oh yes, Andey, so have them often for a healthy protien based diet … Yummilicious …
** As mentioned on title above, gooli means ball form of chutney. I have included many combinations of vegetarian gooli- chutney before in the blog, but this is my first one on Non-Vegetarian item and I loved it so much that I have now gained confidence to try out more combinations. I really wonder at the options and varieties our food gives us to churn out, the list is endless and sometimes I find myself racing against time. There are so many already chalked out to be prepared in my mind, but somehow, there is only that much one can do in a day’s time after all we need to finish off that which we cooked too.
** This is a simple recipe where in I have used boiled eggs, mashed them with spices etc. If you like eggs like we do, then this one is for you, something a little bit different from the routine ones always prepared. Eggs are good for health as they are wonderful source of healthy proteins, so include them atleast a few times in a week. You can browse through the link shared at the bottom of this recipe where in you will get plenty of choices to prepare this chutney on Veg. basis. Do try them out in your home, they taste wonderful served with pejja/ rice porridge though you can serve them with other accompaniments too.
** Here is my simple recipe for “Tikshi Motte Gooli/ Spiced- Mashed Boiled Egg Chutney Ball” … my style …
** Hard boil the Eggs/ Motto/ Andey, the link of which I have shared at the bottom of this recipe, shell them and keep them ready aside. I have used 3 eggs, you may use as many as you like depending upon number of people in your family, usually it is counted on the basis of one egg for each person and then addition of 2% extra for binding the chutney properly. So hard boil the eggs accordingly taking care to see that they are fresh ones.
** Peel off the skin of 2-3 small sized Onions (kanda/ piyavu) and finely slice them lengthwise. I have used small sized onions as they are not only tastier but also give correct length of slices, if too large onions are used it will be lengthier and will have to be further cut to get desired effect, so use onions the size of a peach (for ref.). Off course you can use any that you have at home, if too large then only sliced, cut them horizontally into two. You can use white onions if available as they are tastier for salad varities.
** Peel off the skin of 5-6 Garlic cloves (losun/ lehsun) and finely chop them. Heat 1 tblsp of Coconut oil (narlel tela/ nariyal tel) in a small pan, when hot add in the cloves fry for just one minute and remove from fire and add it into a bowl. Add in 1 tsp of kashmiri red chilly powder (mirsangi pitti/ mirchi powder), 1 tblsp of kashmiri red chilly flakes (kutti mirchi), pinch of crushed ajwain (vonvo), salt (namak/ meeta) to taste and mix them all together. All ingredients mentioned are for 3 Eggs, so adjust spices accordingly.
** Now add in the finely sliced onions to the above mixture and with the help of hand (small stone) keep crushing it slightly so that a little bit of the onion juice is extracted into the mixture. Finally add in the hard boiled eggs, that are coarsely crushed and then mix them all together to rough coarse textured mixture till it gets formed to a ball consistency. Do not over mash the ingredients but do so evenly mixing using hands, avoid using machinery.
** DO NOT ADD WATER at any stage, there is enough water in the onions that will ooze out and also in the boiled eggs that when mashed all help in binding together to a rolling mass. Lastly add in 2 tblsp finely chopped fresh coriander leaves (kothambari pallo/ dhania) and mix in well, i did not have any at home so I did not add it. When done, roll them into large egg sized balls of required number of serving and keep them ready to be served.
** “Tikshi Motte Gooli/ Spiced- Mashed Boiled Egg Chutney Ball” is done and ready to be served. Though personally I love to relish these gooli form of chutney with pejje jevan ie rice porridge for lunch, I had already prepared other dishes for lunch, so just served it with steaming hot rice, which tastes good in combo too. Do try out this delicious quick to prepare egg preparation and enjoy with your family and friends. I have not tried but I think it would taste great with roti or poori too, just a thought for those who love roti.
** Sharing a common link below to all the “Gooli” varieties shared in blog before, however this is the first time I am preparing with non-veg. ingredient (eggs), nevertheless it turned out excellent and we loved it, so, now I am sure to try out more options soon … so keep a keen watch out here for more recipes …
** For the method of preparing “Hard Boiled Eggs” check out the link given below …
https://gayathrifoodbytes.blogspot.com/2015/05/perfect-hard-boiled-eggs.html#more
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