EGG ROAST

Egg Roast

Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam and puttu or less often with chapattis or porotas or it is also used with steamed rice.

Prep Time           Cook Time          Ready in              Serves                 

10 min                 15 min                  25 min                 4

Ingredients

• Chopped onion -3
• Chopped tomato -1
• Crushed ginger- 1piece
• Crushed garlic-4 cloves
• Green chilly (slit)-2
• Turmeric powder-1/4tsp
• Red chilly powder-1tsp(up to your spice level)
• Garam masala powder-1tsp
• Chopped coriander leaves –few
• Curry leaves-1 string
• Boiled egg-2(cut into half)
• Salt- as required
• Oil-2tbsp

Method

STEP-1
Heat oil in a pan, add chopped onion till it turns to translucent.

STEP-2
Add green chilly, ginger and garlic and sauté for couple of minutes until gives off its aroma.

STEP-3
Add all spice powders except garam masala powder (one by one) and sauté till the raw smell is gone.

STEP-4
Add chopped tomato along with salt and sauté till the tomatoes are smashed and oil separates from the pan.

STEP-5
Add garam masala powder, curry leaves and chopped coriander leaves and mixes well.

STEP-6
Add boiled egg and toss it well.

Do not stir the mixture too hard after adding the eggs.

Cook it in low heat for 4-5 minutes by stirring occasionally.Remove from heat.

Egg Roast is ready to serve.

EGG ROAST