Dim Shobjir Kopta (Egg Vegetable Kopta)

Serves three people.

Ingredients:

• Hard boiled eggs – 3
• Potatoes – 2
• Sliced green beans - ½ cup
• Chopped cauliflower - 3 to 4 pieces
• Chopped cabbage - 1 cup
• Beaten egg - 1
  
• Chopped onion – 2 tablespoons
• Chopped chili - 1 teaspoon
• Ground black pepper - ½ teaspoon
• Fried cumin powder - ½ teaspoon
• Chopped coriander – 2 tablespoons
• Crumbs - 4 to 5 tablespoons
• Salt - 1 teaspoon
• Oil - ¼ cup
  

Preparation:

• Boil the potatoes, cauliflower, beans and cabbage until soft, and then mash together.
• Mix them with all other ingredients except for the eggs, crumbs and oil.
• If the paste becomes too soft, mix in a little bit of crumbs.

• Cover the the boiled eggs completely with a thick layer of paste. Mold the layer along the shape of the boiled eggs.

• Start heating the oil in a pan.
• Dip the paste-covered eggs into the beaten egg and crumbs and fry for a few minutes.

• Once slightly cooled off, cut the eggs lengthwise into half and serve.