Bangla Scotch Eggs

1 beetroot, scrubbed
2 potatoes, scrubbed
8 eggs
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 green cardamom pods
1 teaspoon red chili powder
1 teaspoon ground cumin
50 g ghee
1/2 teaspoon black onion (nigella) seeds
 2 onions, finely chopped
2 carrots, finely chopped
1/4 medium cauliflower, finely chopped
100 g green chilies, finely chopped (about 4 large jalapenos)
10 g raisins
1 teaspoon salt
1/2 teaspoon sugar
Corn or vegetable oil
2 eggs, whisked
150 g dried breadcrumbs

Prepare beet, potatoes, and eggs:

Place the beet in a saucepan and add water to cover.  Bring to a boil, then reduce heat and simmer until beet is tender, about 45 minutes to 1 hour.  Drain, then refill pan with cold water to cool the beet.  When beet is cool, drain, peel, and then grate it.

Place the potatoes in a saucepan and add cold water to cover.  Add 1 teaspoon salt.  Bring to a boil, then reduce to a simmer; do not cover.  Begin checking the potatoes for tenderness after around 10 minutes of boiling; most potatoes will be done in 10 to 20 minutes.  The potatoes are done when they are tender all the way through when poked with a fork or paring knife.  Drain, then refill pan with cold water to cool the potatoes.  When potatoes are cool, drain, peel, and then grate them.

Bring a pan of salted water to a rolling boil.  Lower the heat and let the water reduce to a rapid simmer. Gently lower the eggs into the water one at a time. Cook the eggs for 6 to 7 minutes, then drain and chill in cold water.  Allow to cool completely, then peel the eggs.  Refrigerate the eggs until they are needed.

Prepare spice mix:

Toast coriander, cumin, and fennel seeds in a dry skillet until lightly browned and aromatic.  Grind with cardamom using mortar and pestle.  Stir in chili powder and ground cumin.

Prepare the vegetables:

Heat the ghee in a deep, heavy-based pan.  When hot, add the onion seeds.  When they begin to crackle, add the onions and saute for 6 to 8 minutes, until golden brown.

Now add all the vegetables, apart from the grated beetroot and grated potato.  Saute over medium heat for 4 to 6 minutes.  Add the spice mix and continue to cook and stir for an additional 5 minutes.

Add the raisins and grated beetroot and cook for another minute.  Add the salt and sugar and stir well, then add the grated potato and cook for 3-4 minutes more, until the mixture is evenly mixed.  Cool the vegetable mixture.

Prepare the fried eggs:

Divide the cooled vegetable mixture into 8 equal portions.  Roll the mixture around the cooled, boiled eggs.  Dip the balls in the whisked egg, then roll in the dried breadcrumbs.  Let the coated eggs cool in the refrigerator before frying.  

Deep fry the eggs in batches at 170° C/338° F for about 6 minutes, until golden brown.  Drain on paper towels.  Serve hot.

Makes 8.

From Spice at Home by Vivek Singh, with reorganization and small changes