Preparation Time : 20 minutes
Cooking Time : 15 -20 minutes
Serving : 4 members
Description
Egg roast . A dish that was and is always there on the dinning table spread on any occasion at home in my maternal grand mothers place . Grand pa ( periyatha ) has this habit of bringing home unexpected guests any time of the day .i still remember how much my grand ma would grumble but immediately head towards the kitchen to adjust and elaborate a better spread on the table . The first thing she does when in the kitchen would be , take eggs from the fridge and boil them and start chopping onions , resulting in an egg roast on the table . This would happen for any meal of the day . So this dish had no restriction of being on the table at all . At hubby’s place eggs are a big ” no , no ” as they consider it to be a high content fatty culprit . So for some time the mighty , nostalgic Egg roast had vanished from my menu . Last morning had my maternal uncle ( Shanu ) at my place for breakfast . My mind just rewinded bake and took me to the authentic spread of my grand mother . Wanting to rekindle those days in my uncle as he lives in Bangalore now and has no time to relax or to relish such authentic delicacies . Made a grand breakfast with a menu of our gods own country’s authentic dishes like puttu , kadala curry , iddiappam , naadan chicken curry , appam , stew and of course the mighty egg roast . These home style dishes that have lost their way did come as a revelation to my uncle and My mission was accomplished :-)) .
Ingredients
Ingredients | Quantity |
|---|---|
| Boiled Eggs | 4 |
| Onions | 4 (medium, finely sliced ) |
| Small Tomatoes | 3 blitzed to a puree |
| Garlic Ginger paste | 1/4 teaspoon each |
| Turmeric Powder | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala | 1/4 teaspoon |
| Green chillies | 4 slit |
| Coriander powder | 1 tablespoon |
| Cumin powder | 1/2 teaspoon |
| Fennel powder | 1/2 teaspoon |
| Salt | to taste |
| Coconut Oil | 2 tablespoons |
| Coriander leaves | few chopped |
Method
- De – shell the boiled eggs . Make some slits over the eggs vertically and keep it aside .
- Heat coconut oil in a pan and shallow fry the boiled egg turning it frequently for couple of minutes until they start to turn a very light brown and set aside.In the same pan, saute the chopped onions till it turns to translucent .
- Add ginger and garlic paste , saute for a couple of minutes until the ginger garlic paste gets crisp . add green chilies and saute.
- Add turmeric powder , red chilli powder , coriander powder , cumin powder and fennel powder . saute till the raw smell is gone.
- Add blitzed tomato puree , salt to taste , and saute till oil separates from the pan.
- Add garam masala and mix in well. Top with the fried eggs and toss it well making sure not to stir the mixture too hard as the eggs might crumble .
- Cook it on a low heat for 4-5 minutes, stirring occasionally. Remove from the heat.garnish with chopped coriander leaves and serve as side dish with Anything and everything .
