EGG ROAST

By quality food products

Boiled Egg

5

Fennel seeds

1 teaspoon

Big Onion, Chopped

2

Garlic, Crushed

4 Cloves

Ginger, Crushed

2 inch

Curry leaves

2 sprig

Turmeric powder

1 tsp

Chilli powder

1 tbsp

Pepper powder

2 tsp

Garam masala

2 tsp

Coriander powder

1 tbsp

Large tomato, Chopped

2

Coriander leaves

To garnish

Coconut Oil

As required

Salt

To taste

Water

As required

  • Pre time

    30 MIN

  • serves

    5

  • difficulty

    Easy

  • Boiled Egg : 5
  • Fennel seeds : 1 teaspoon
  • Big Onion, Chopped : 2
  • Garlic, Crushed : 4 Cloves
  • Ginger, Crushed : 2 inch
  • Curry leaves : 2 sprig
  • Turmeric powder : 1 tsp
  • Chilli powder : 1 tbsp
  • Pepper powder : 2 tsp
  • Garam masala : 2 tsp
  • Coriander powder : 1 tbsp
  • Large tomato, Chopped : 2
  • Coriander leaves : To garnish
  • Coconut Oil : As required
  • Salt : To taste
  • Water : As required
  • Heat oil in a pan over medium flame. Add the curry leaves and fennel seeds and fry for 30 seconds.
  • Add chopped onion and sprinkle some salt over it.
  • Once the onion turns brown, add the crushed ginger and garlic and saute it well.
  • Add turmeric powder, chilli powder, pepper powder, coriander powder and garam masala to the mix. Saute it well for 3 - 4 minutes.
  • Add chopped tomatoes to the masala.
  • Once tomatoes appear mushy and cooked well, add 1 cup water.
  • Add boiled eggs to the masala and let it boil for another 10 minutes
  • Use a spatula and coat the eggs with the masala.
  • Turn off the flame.
  • Garnish with Coriander leaves.
  • Serve hot.