Egg Roast

I remember eating the egg roast in a Keralite restaurant in Muscat, I instantly fell in love with the dish & made it at home. In the restaurant they had served full boiled eggs withing slicing them. When you are falling short of veggies at home this dish is the best option, It doesn't take much time to prepare if the boiled eggs are done.

4 boiled eggs
1 tsp cumin seeds
pinch of hing
½ tsp turmeric powder 
2 medium size onions (very finely chopped)
2 medium size tomato (chopped)
2 sticks of curry leaves
6 cloves of garlic (crushed)
1 tbsp red chilli powder
1 tsp jeera powder
1 tsp coriander powder
salt as per taste
coriander for garnishing
4 tbsp oil
2 tsp butter
slice the eggs & lightly roast them on a low flame on butter, they should be nicely coated with butter.
In  a pan heat oil, give tadka of jeera, turmeric hing, garlic; add the curry leaves, onions. fry the onions until they turn transparent. Add the tomatoes cook until they turn soft. Add the eggs & sprinkle the masala (cumin powder, coriander powder, red chilli powder, salt) over it.
toss the eggs so that the eggs are coated with the masala.
garnish with fresh coriander. Serve immediately with roti.

No comments:

Post a Comment

Post a comment


Related Posts with Thumbnails