Bun Nirachathu / Malabar Stuffed Bun

Ingredients (For 4 large buns)

1. Eggs – 2 – 3, hard-boiled and halved

2. Oil – 1.5 tbsp

3. Onion – 1 large, thinly sliced

Ginger-garlic paste – 2 tsp or minced ginger and garlic – 1 – 1.5 tsp each

Green chilly – 1, finely chopped

Curry leaves – 4 – 5, chopped

3. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/4 tsp

Garam masala powder – 3/4 tsp

4. Buns, unsliced – 4 large or 5 – 6 medium

5. Salt – To taste

6. Oil / ghee – 1 – 1.5 tbsp (To shallow fry the buns)

7. Egg – 1, beaten with 1 tsp milk and a tiny pinch of salt and pepper

Method

1. Heat 1.5 tbsp oil over medium-high flame. Saute thinly sliced onion, salt, ginger-garlic paste, green chilly and chopped curry leaves. Saute until onion turns light golden. Add the spice powders numbered 3. Mix everything well and cook until their raw smell is gone. Switch off. Check for salt. Set aside until ready to use.

2. Using a knife, make a round or square cut on the bottom side of the bun. Remove some crumbs from the inner section without breaking the bun. Repeat with the remaining buns. Stuff each bun with 1 – 1.5 tbsp onion masala. Place an egg half on top followed by 1 – 2 tsp onion masala. Cover with the outer part of the bun. Press gently.

3. Beat an egg adding 1 tsp milk and a tiny pinch of salt and pepper. Place it in a wide bowl or plate.

4. Heat 1 – 1.5 tbsp ghee over medium heat. Dip the bottom part of the bun into the beaten egg and place inside the frying pan. This will help seal the bottom part. Fry for 1 – 2 minutes on both sides. Serve warm with tea.