Onion Bhaji with soft eggs & Garam Masala spiced Passata & Raita

Mothers Day Brunch with a twist Treat mum to a brunch she wont forget. A flavorful and satisfying dish to keep you going all day. 

Ingredients:

Onion Bhaji:

• 2 medium onions sliced 
• 1 tsp each grind coriander, paprika, cumin seed, turmeric, fenugreek seeds 
• 1 tblsp chopped coriander stem 
• 1 cup besan flour 
• ½ tsp bicarb soda 
• Pinch salt 
• Lemon zest and squeeze of lime or lemon 
• Soda water to make loose slurry batter
• Shallow fry oil of your choice

Mix with your hand and drop heaped spoonful into hot oil, fry till golden and crispy on both sides (about 7 mins). Keep warm in oven. 

Cucumber and coconut yoghurt Raita:

• 1 small bunch coriander chopped 
• ½ cucumber chopped 
• ¼ cup coyo coconut natural yoghurt 
• Juice of 1 lime 
• Cumin seeds 
• Green chilli (optional) 
• Salt to taste 
• 2 cubes of ice to prevent bruising of the herb

Blend all ingredients

Spiced Passata:

• Olive oil 
• Handful of cherry tomatoes halved 
• 8 curry leaves 
• 1 tsp (heaped) of Garam Masala 
• ½ bottle of Passata 
• Salt to taste

Gently fry tomatoes, curry leaves and garam masala in the olive oil until starting to soften, add passata and simmer for a minute or so. Keep some curry leaves aside to decorate the eggs.

To serve:

• Soft poached eggs
• Eumundi meats goat sausages skinned and crumbled and fried till just crispy
• Avocado sliced
• Coriander leaves
• Red chilli sliced
• Fried curry leaves
• Lime
• Fenugreek

To plate:

Spoon and spread the Raita in the centre of the plate, add crispy bhaji on top. Then place the soft eggs on the

bhaji and spoon over spiced passata and sausage crumble. Place to the side the avocado and coriander leaves.

Decorate with extra curry leaves, fenugreek seeds and chilli.