- Hard boil the eggs - Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water. Drain immediately and cool completely under cold running water. De-shell the eggs and cut into half. Slit the eggs. Prepare masala - Chop onion into small pieces. Crush or grind ginger and garlic Heat the oil in a heavy-based pan over a medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds. Add sliced onion and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast. Once onion turns brown, add ginger and garlic paste and saute it well. Add turmeric powder, chilli powder, pepper powder, coriander powder and garam masala. Add oil as required. Saute it well for 3 - 4 minutes. Masala is bit spicy. Chop tomatoes into small pieces. Add chopped tomatoes to the masala and saute well. Once tomatoes are cooked well, add 1 cup water. Add chopped coriander leaves. Masala should be slightly watery at this moment. Add eggs to the masala and let it boil for another 10 minutes for the masala to coat in the egg. If you like more egg flavor in the gravy, mash one of the egg yolks into the gravy.switch off the flame. Serve with roti.
Egg roast
#myrecipe
By Radha Nelanti
Jan, 28th
581
Servings
4 persons
Cook Time
25 minutes
Ingredients
13
- 15
Ingredients
- Egg
- Fennel seeds
- Onion
- Ginger garlic
- Curry leaves
- Turmeric powder
- Red chilli powder
- Pepper powder
- Garam masala
- Corinader powder
- Tomato
- Water
- Coriander
- Salt
- Oil
