Egg roast is a simple semi dry dish which can be served with porotas, roti, Appam etc. It is a spicy delicious preparation of eggs and onion and tomato based gravy.
Ingredients
1. Boiled eggs – 4
2. Sliced onion – 4 big
3. Ginger – 1 inch piece
4. Garlic – 8 cloves
5. Green chilli – 2
6. Coriander powder – 1 Tbsp
7. Kashmiri chilli powder – 2 tsp
8. Garam masala – 1 tsp
9. Pepper – 1 tsp
10. Fennel seed (saunf) – ¼ tsp
11. Turmeric powder – ½ tsp
12. Curry leaves
13. Oil – 2 Tbsp
14. Tomato chopped – 2 medium
15. Salt
16. Vinegar – 1 Tbsp
17. Sugar – ½ tsp (optional)
Preparation
1. Heat oil and crackle mustard seeds. Add crushed ginger, garlic, pepper and fennel seeds. Saute for a minute.
2. Add the sliced onions, green chilli and curry leaves. Saute for a minute. Add salt and stir fry till brown.
3. Add turmeric powder, kashmiri chilli powder, coriander powder and garam masala. Mix well and add ¼ cup of hot water. Saute for a minute.
4. Add tomatoes, mix and cook covered for 2 minutes on medium flame till it becomes soft.
5. Add half cup of hot water, mix well and add 1 Tbsp of vinegar and sugar and mix well.
6. Add the boiled eggs. Mix it gently to allow the masala to be coated well. Remove from fire.
Tips
1. Give few slits on the boiled eggs.
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