Egg Roast

Egg roast is a simple but tasty dish. The technique of roasting eggs in a masala sauce probably originated in the southern state of Kerala.

Ingredients

• Oil
• 2 medium-sized onions, chopped
• Salt
• 1 Tablespoon ginger-garlic paste
• 1 Tablespoon coriander powder
• 1 teaspoon chile powder
• ¼ teaspoon turmeric powder
• 1 large tomato, finely minced
• 4 green chiles, sliced in half
• 4 hard-boiled eggs, sliced in half
• 1 small tomato, chopped into large chunks
• 1 sprig curry leaves, leaves separated from the stalk
• ¼ teaspoon cinnamon powder
• ¼ teaspoon clove powder

Steps

1. Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown.
2. Add the ginger-garlic paste, and cook until the raw smell disappears.
3. Add the coriander, chili, and turmeric powders, and sauté for 2 minutes.
4. Add the minced tomato to the kadai, and sauté until the oil separates from the mixture.
5. Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture.
6. Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve.

More recipes with onion, ginger garlic paste, coriander, chile peppers, turmeric, tomatoes, eggs, curry leaves, cinnamon or cloves

Adapted from “Egg Roast” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.