Egg Roast

Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 3 -4
Author: Maria Jose Martin
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Ingredients

  • 4 Egg boiled
  • 1 tbsp each Crushed ginger & garlic
  • 2 Green chilli slit lengthwise
  • 3 medium - big Onion finely sliced
  • 1 big Tomato sliced
  • 1 tbsp Chilli powder
  • 2 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam Masala
  • Oil
  • Salt
  • 1/2 - 1 cup Hot Water
  • Curry leaves

Instructions

  1. Heat oil in a pan. Add crushed ginger& garlic & green chillies. Add onion & stir. Mix all the masala's together with a liitle oil & make a paste. When onion becomes brown colour add the masala paste.
  2. When oil starts appearing add the tomato pieces. When the tomato pieces are cooked add enough hot water & cover & cook. When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Garnish with curry leaves & serve. If more gravy is required add 1/2 cup thick coconut milk.