Deemer Pataudi


  • 6 hard boiled eggs peeled and partially slit on the top
  • 1/4 cup fresh grated coconut
  • 2 tsp mustard paste
  • 2 fresh green chilies slit
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/4 cup hung curd
  • 10 gms ginger
  • 10 gms garlic
  • 1/2 tsp salt
  • 1 tsp mustard oil
  • 1 banana leaf to wrap


  1. Put the coconut, mustard, ginger, garlic and green chilies into a grinder and then grind into a coarse paste and take out in a bowl.
  2. Add very little water only if you need to help make the paste.
  3. When done, add the oil, salt, curd and spices to this paste.
  4. Blend until all the ingredients are well mixed.
  5. Gently add the eggs to this paste and coat well and thickly.
  6. Wash and dry the banana leaves and lay out on a flat surface.
  7. Cut out the rib from the center of the leaf and discard.
  8. Now cut the leaf into squares that are roughly 8" on each side.
  9. To make a parcel, place a whole egg, surrounded by the coconut-mustard paste-chilli mixture, onto the center of a piece of cut banana leaf.
  10. Now fold the leaf into a neat parcel to cover the egg and paste mixture completely.
  11. Tie with kitchen string. Repeat till all the eggs are used up.
  12. Now place the wrapped eggs in a large food steamer and steam them for 15 minutes.
  13. Unwrap the parcels and serve piping hot.