Egg Roast

Egg Roast

This egg roast can be served with appam, chapathi, idiyappam ,puttu, etc.It can be used with steamed rice as well.This recipe is  very easy to make.

Ingredients and Measurements Used

• 2or 3 Eggs(cooked and peeled )
  
• 4-5-Green chilies(optional)
  
• 1 inch-Ginger(Cut into small cubes)
  
• 3 or 4 cloves of garlic(Cut into small cubes)
  
• 1/2 tsp Chili Powder
• 
•  1/2 tsp-Turmeric powder
  
• 1/2 tsp crushed pepper
  
• 2 tsp coriander powder
  
• 1no- Onion
  
• 1no-Tomato(cut into small cubes)
  
• 2 tsp- Coconut oil
  
• Salt as required
• coriander leaves
  

Method

1. Boil Eggs and remove the shells and keep it aside.
   
2. In a pan or mud pot ,heat oil and add green chilies(optional),ginger and garlic pieces and  saute for 1 minute.
   
3. Now add slices onions and saute until the onions turns brown.
   
4. Now add turmeric powder ,coriander powder and chili powder and saute for 30 seconds .Keep the heat low whiling adding the ground spices.
   
5. Then add  pepper powder and saute for 15 seconds. 
   
6. After that add the chopped tomatoes and coriander leaves and mix well.
   
7. Add some lukewarm water and let it boil.
   
8. Now cover the pan until the tomatoes are done. 
   
9. While the curry is cooking,we can fry the boiled eggs.
10. Mix the eggs with  1/4 tsp of turmeric and chili powder ,salt.
    
11. Now shallow fry the eggs with 1/2 tsp oil.
    
12. Add the fried eggs into the cooked curry and mix well.
    
    
    
13. Turn off the heat and top it up with some coriander leaves.
14. Now transfer the curry to a serving bowl.
15. Yummy egg roast is ready!