Wednesday, 12 October 2011


Hard boiled eggs 5-6 (peeled)

Garlic 3-4 pods
Ginger One small piece
Green chilli 1-2 (based on the hotness)

Onion (Medium size) 3 nos
Tomato 1 no

Garam masala powder 1 teaspoon
Coriander powder 1 teaspoon
Crushed pepper powder ½ teaspoon
Chilly powder 1 teaspoon
Salt to taste

Oil ½ cup
Water ½ cup
Curry leaves and coriander leaves for garnishing

Heat a pan. Pour the oil . Put crushed Garlic, ginger and green chilly into the oil . Add the onion and half part of the garam masala, coriander powder and the full crushed pepper and salt to taste . Stir well till it comes to brown colour. Add balance garam masala coriander powder and the chilly powder. Stir again. Add tomato and water. Put the boiled eggs and cover the pan with a lid till the water dries off and then stir it well . Add the curry leaves to give the flavor.
Once the egg roast is moved to a serving dish garnish it with the coriander leaves..

Goes well with Chappathi and side dish for rice..

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