Egg Roast


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An excellent accomplishment for Appam, Puttu or Idiyappam.

Preparation time: 30 minutes | Difficulty Level: Medium

Ingredients

    • Egg – 4
    • Onion (chopped) – 2
    • Tomato (chopped) – 1
    • Garlic (chopped) – 4 pods
    • Ginger (chopped) – ½ inch piece
    • Green Chilly (chopped) – 3
    • Curry leaves – 2 stems
    • Turmeric powder – a pinch
    • Kashmiri chilly powder – 1 ½ tablespoons
    • Coriander powder – 1 tablespoon
    • Garam masala – 1 teaspoon
    • Pepper powder – ½ teaspoon
    • Thick coconut milk – ½ cup
    • Salt – As needed
    • Oil – As needed

How To

  • Hard boil eggs and remove the shell. Make 3 or 4 slits vertically and keep the eggs aside.
  • Heat oil in a pan.
  • Add chopped onions, ginger, garlic, green chilly, and curry leaves. Add salt and saute for 1-2 minutes.
  • Add chopped tomatoes and saute till the onions turn brown.
  • Add turmeric powder, kashmiri chilly powder, and coriander powder and mix well. Add more oil if needed.
  • Add garam masala, pepper and stir. Saute for 2-3 minutes.
  • Now add coconut milk to make it semi gravy. Don’t let it boil heavily after adding coconut milk. You can switch off the flame when small bubbles start appearing on the sides.
  • Add the boiled eggs kept aside and cover it with the gravy.

Serve hot with Appam, Idiyappam, or Puttu.

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