This egg roast is so simple and it is mostly served with Appam, Idiyappam. But I used to make it is a side dish for Chapati and rice. It is so quick to make if the ingredients are kept ready and I prepared it for lunch along with Rice, sorakkai(bottle gourd) Moru curry, carrot poriyal .
Lets see how to cook it.
Also check the other egg recipes.
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 4
INGREDIENTS REQUIRED
Coconut oil – 1.5 tbsp
Onion – 3 (thinly sliced)
Ginger garlic paste – 1 tbsp
Green chillies -3 (sliced)
Tomato – 1 (chopped)
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Kashmiri chilli powder – 2 tsp
Coriander powder – 1.5 tsp
Fennel powder – 3/4 tsp
Garam masala powder – 1 tsp
Salt to taste
Curry leaves – 2 sprigs
Boiled eggs – 4
METHOD
1. Heat oil in a pan. Add the sliced onions, saute until the onions get golden. Then add ginger garlic paste, curry leaves and green chillies. Saute until the raw smell of ginger garlic paste leaves. Then add chopped tomatoes. Saute until the tomatoes get mushy.
2. Add turmeric powder,red chilli powder,kashmiri chilli powder,coriander powder, fennel powder, Garam masala powder and salt. Mix well and saute until the raw smell of the masala goes off. Add some water and cook until the oil begins to ooze out. Add the boiled egg into it. Cover the egg with the masala and cook in low flame for 2 to 3 minutes
Egg roast is ready.
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