Thursday, January 9, 2014

Egg Roast

Egg Roast
"Egg Roast" is a flavorful and spicy egg preparation, cooked in a delicious onion and tomato based gravy. Its quick and easy to prepare, with basic ingredients available at every Indian kitchen.
A perfect option for lunch or dinner and dish to be loved by all. Tastes great with chapati, paratha and even rice.

Ingredients

Eggs, hard boiled - 4
Onion -2 large
Tomato, chopped - 2 medium
Ginger - 1 inch piece
Garlic (fat ones) - 2-3 pods
Turmeric powder - 1/2 teaspoon
Red chilli powder - 3/4 th teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1/2teaspoon
Black Pepper powder - 1/4th teaspoon
Garam masala powder - 3/4th teaspoon
Fresh green coriander, chopped - 2-3 tablespoon
Oil - 2 tablespoon
Salt to taste
Water - 1/4th cup

Method

Heat 1/2 teaspoon of oil in a kadhai just enough to grease it, saute the boiled eggs to give it a slightly golden colour. Cut each egg into half and keep aside.


Finely slice one and half onion. Make a paste of half onion, ginger and garlic. Add all the dry masala other than the garam masala powder and keep aside.


Heat the remaining oil in a kadhai, add the sliced onions and fry till golden brown. Add the onion, ginger, garlic and masala paste and fry until oil starts appearing on the sides.




Add chopped tomatoes, and salt and simmer until the masala is well roasted and the oil starts leaving the sides



Add 1/4th cup of water and let the gravy come to a boil, add chopped coriander leaves and garam masala powder mix well, add the boiled egg halves, turn down the heat and simmer on low heat for 10 minutes



Turn off the heat and give it a gentle stir ensuring that the eggs don't crumble but are well coated with the masala.



Serve hot. Enjoy.

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