Egg Roast

Egg roast is a spicy side dish for breakfast. It is made with boiled eggs, onion, tomato, spices, etc.

Egg roast
 

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Egg Roast
Egg roast is a spicy side dish for breakfast. It is made with boiled eggs, onion, tomato, spices, etc.
Egg roast
Course Side Dishes
Cuisine Kerala
Servings
servings
Ingredients
  • 4 numbers Egg
  • 3 cups Onion sliced
  • 1/4 cup Tomato chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 1 number Green chilli sliced
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Kashmiri chilli powder
  • 1 1/2 teaspoons Coriander powder
  • 1/4 Turmeric powder
  • Black pepper powder as required
  • 1/2 teaspoon Garam masala
  • 1/2 teaspoon Mustard seed
  • 2 Sprigs Curry leaf
  • Salt to taste
  • Oil to saute
Course Side Dishes
Cuisine Kerala
Servings
servings
Ingredients
  • 4 numbers Egg
  • 3 cups Onion sliced
  • 1/4 cup Tomato chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 1 number Green chilli sliced
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Kashmiri chilli powder
  • 1 1/2 teaspoons Coriander powder
  • 1/4 Turmeric powder
  • Black pepper powder as required
  • 1/2 teaspoon Garam masala
  • 1/2 teaspoon Mustard seed
  • 2 Sprigs Curry leaf
  • Salt to taste
  • Oil to saute
Egg roast
Instructions
  1. Boil the eggs with some salt. De shell and keep aside.
  2. Heat oil in a pan and splutter the mustard seeds. Add onion and saute until golden brown. Add ginger, garlic, and green chilli, saute.
  3. Add chilli powder, Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala along with little water and saute till oil separates. Add chopped tomatoes and cook till it becomes soft.
  4. Add 1/4 cup hot water, mix well and adjust salt in the gravy. Add boiled eggs, pepper powder, and curry leaves. Mix well and cook until the gravy is dry and coated with eggs.
  5. Serve with appam, idiyappam, pathiri, etc.
  6. NOTES - One cup = 250 ml, one teaspoon = 5 ml.

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