Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2 to 3
3 medium-sized onions, sliced
1 tomatoes (medium to big), chopped
1 ½ inch Ginger, julienned
10 garlic pods, chopped
½ tsp mustard seeds
¼ tsp turmeric powder
2 tbsp of Kashmiri chilli powder
1 tsp of normal red chilli powder
1 tsp of black pepper powder
1 ½ tsps of coriander powder
1 tsp garam masala
Salt for taste
1 sprig of curry leaves
2 tbsp coriander leaves, chopped
2 ½ tbsp cooking oil
¾ cup hot water
1 green chilli, slit
Boil the eggs in water for about 8 minutes or until they are done. Don’t overcook, otherwise the York develops a grey outer layer. Rinse under running water. Remove their shells. Cut the eggs into halves and keep aside.
Heat 2 ½ tbsp of oil (preferably coconut oil) in a pan. Add mustard seeds and allow it to splutter.
Turn the flame to medium and add the ginger and garlic. Sauté for a few seconds
Add sliced onion and little salt. Sauté until the onion turns translucent.
Turn the flame to low and then add turmeric powder, Kashmiri chilli powder, normal red chilli powder, and coriander powder. Sauté till the raw smell dissipates or until the oil separates.
Add chopped tomato and sauté for a couple of minutes on medium heat. Add hot water and a few curry leaves. Cover and cook until the tomato softens well.
Add pepper powder and garam masala. Mix well and cook for a couple of minutes more with its lid covered. Check the salt and add if required.
Reduce the flame and then add the egg halves. Mix them gently and cover the egg halves with the masala. Finally, garnish with coriander leaves and slit green chilli. Switch off the flame. Spicy egg roast is now ready to be served.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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