Egg Roast

Ingredients

• 2 tbspOil
• 2 pcsOnion
• 1 tspSalt
• 1 tbspGinger garlic paste
• 1 tbspCoriander
• 1 tspChili powder
• 0.25 tspTurmeric
• 2 pcsTomato
• 4 pcsChili
• 4 pcsEgg
• 1 sprigCurry leaves
• 0.25 tspCinnamon
• 0.25 tspClove

Instructions

1. 1

   Preparation

   • Peel and halve the hard-boiled eggs.
   • Chop the onions finely, mince one tomato, cut the other tomato into large chunks, halve the green chiles lengthwise and remove curry leaves from the stem.
2. 2

   Sauté

   • Heat oil in a wide skillet (kadai).
   • Add onions with a pinch of salt and fry over medium heat until golden brown (about 8–10 minutes).
3. 3

   Build the spice base

   • Add ginger-garlic paste and fry until the raw smell disappears (1–2 minutes).
   • Add coriander powder, chili powder and turmeric and sauté for 1–2 minutes to bloom the spices.
4. 4

   Finish with tomatoes and eggs

   • Add the minced tomato and cook until oil separates (4–6 minutes).
   • Add the halved eggs and green chiles and coat them with the spice-tomato mixture.
   • Add the chunked tomato, curry leaves, cinnamon and clove powder, sauté for 2–3 minutes, turn eggs gently, adjust seasoning, and serve hot.