Egg Shashlik

Ingredients

• 2 eggs
• 1 cup chopped potatoes
• 1/2 cup tomatoes
• 1 tbsp chopped coriander leaves
• 1 tbsp cabbage
• 1 cup each of green capsicum, onions, tomatoes cut in cubes
• 1/2 cup chopped onions
• 2 tbsp red chilli flakes
• 2 tsp black pepper powder
• 1 tbsp wheat flour
• 2 tbsp yoghurt
• 1 tbsp schezwan sauce
• 1 tbsp barbecue sauce
• as required Butter
• to taste Salt

Steps

1. Melt 1 tbsp butter in a pan. Add 1 cup chopped potatoes, 1/2 cup tomatoes, 1 tbsp chopped coriander leaves, 1 tbsp cabbage & 1/2 cup chopped onions. Saute well.
2. Add salt as per taste, 1 tbsp red chilli flakes, 1 tsp black pepper powder. Let it remain on low flame for 2-3 minutes. Remove & let it cool.
3. Beat 2 eggs in a bowl. Add salt as per taste, 1 tbsp red chilli flakes, 1 tsp black pepper powder, 1 tbsp wheat flour (to make the omelette fluffy). Whisk well.
4. Place a butter-greased circular ring in a pan. Add melted butter, spread the potatoes & veggie mixture on the base. Then spread the beaten egg mixture. Add butter from sides if needed. Cover & let it cook on low flame.
5. Once cooked, let it cool. Then using a knife separate the omelette from the edges of the ring. Remove the omelette from the ring and cut in cubes. Keep aside.
6. To make the marination, mix 2 tbsp yoghurt, 1 tbsp schezwan sauce, 1 tbsp barbecue sauce in a bowl.
7. Add the cubed omelette, green capsicum, onions, tomatoes in the marination mixture. Mix well & let let it marinate for 30-40 minutes.
8. Take a skewer or a wooden stick and thread in the cubes of tomatoes, omelet, capsicum, onions.
9. Heat up a pan & melt some butter. Place the skewers and let it roast from all sides. Serve with rice & butter tossed veggies.