Ingredients:
6 hard boiled eggs
1/3 cup coconut oil
1 tsp mustard seed
2 sliced onions
5 green chilies
2 strand curry leaves
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tbsp kasmiri chili powder
2 tbsp coriander powder
2 chopped tomatoes
1 tsp garam masala
4 crushed green cardamom
1/2 cup warm water
2 tbsp coconut oil
1 tsp dry kasuri methi
Crushed black peppercorn
Salt to taste
Directions:
Heat coconut oil in a pan and add mustard seed. Once the mustard seeds pop add in onions and saute till translucent. Then add in green chilies and curry leaves. Now add in ginger garlic paste and saute it till raw smell is gone. Then add in turmeric, chili powder, coriander powder and give it a mix for 2 mins and add in tomatoes. Now add in little warm water and let tomatoes and masala cook. Keep adding warm water as need. Then add in garam masala and cook the gravy and add coconut oil. Make slits on boiled eggs and add it to the gravy. At this point also add in the dry kasuri methi leaves and mix the gravy. Add crushed peppercorn on top and cook for 1-2 min. At this point your egg roast is ready. Serve it with appam, chapatti or any bread of your choice. Enjoy!!!
Crushed black peppercorn
Salt to taste
Directions:
Heat coconut oil in a pan and add mustard seed. Once the mustard seeds pop add in onions and saute till translucent. Then add in green chilies and curry leaves. Now add in ginger garlic paste and saute it till raw smell is gone. Then add in turmeric, chili powder, coriander powder and give it a mix for 2 mins and add in tomatoes. Now add in little warm water and let tomatoes and masala cook. Keep adding warm water as need. Then add in garam masala and cook the gravy and add coconut oil. Make slits on boiled eggs and add it to the gravy. At this point also add in the dry kasuri methi leaves and mix the gravy. Add crushed peppercorn on top and cook for 1-2 min. At this point your egg roast is ready. Serve it with appam, chapatti or any bread of your choice. Enjoy!!!
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