- Eggs – 3
- Onion – 2 thinly sliced
- Tomato – 1, chopped
- Ginger-garlic paste – 1 tsp
- Green chilies – 2, slit
- Turmeric powder – 1/4 tsp
- Kashmiri chilly powder - 1 tsp
- Coriander powder – 1 tsp
- Pepper powder – 1/4 tsp
- Garam masala powder – 1/2 – 1 tsp
- Curry leaves – 1 sprig
- Mustard seeds – 1/2 tsp
- Salt – To tastePreparation
INSTRUCTIONS:
- Boil the eggs in water until they are done. Rinse under running water and remove their shells. Cut them into halves. Keep aside.
- Heat 2 tbsp oil in a wide pan at medium heat and splutter the mustard seeds. Add sliced onion and little salt. Saute until onion turns transparent.
- Add ginger-garlic paste, green chilies and curry leaves. Continue to saute until onion turns golden.
- Now add all the masala powders. Stir for 20 – 30 seconds until their raw smell leaves and oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt. Next add the chopped tomatoes and enough salt. Cook for 3 – 4 minutes until they get completely mashed up and oil separates.
- Add 1/4 cup hot water. Mix well and taste-check for salt. Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Switch off. Egg roast goes well with appam, idiyappam and chapathi
Source: Taste Buds
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