Egg Roast
Ingredients
- Oil
- 2 medium-sized onions, chopped
- Salt
- 1 Tablespoon ginger-garlic paste
- 1 Tablespoon coriander powder
- 1 teaspoon chile powder
- ¼ teaspoon turmeric powder
- 1 large tomato, finely minced
- 4 green chiles, sliced in half
- 4 hard-boiled eggs, sliced in half
- 1 small tomato, chopped into large chunks
- 1 sprig curry leaves, leaves separated from the stalk
- ¼ teaspoon cinnamon powder
- ¼ teaspoon clove powder
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Instructions
1. Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown.
2. Add the ginger-garlic paste, and cook until the raw smell disappears.
3. Add the coriander, chili, and turmeric powders, and sauté for 2 minutes.
4. Add the minced tomato to the kadai, and sauté until the oil separates from the mixture.
5. Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture.
6. Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve.
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