Egg roast for appam, idiyappam, putt and chapathi
Ingredients
Coconut oil
Ginger – 1 tsp
Garlic crushed- 1 tsp
Fennel seed crushed – 1/4 tsp
Pepper crushed – 1/2 tsp
Onion -5 nos
Salt
Green chilli – 1
Curry leaves
Kashmiri chilli powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder
Garam masala – 1/2 tsp
Tomato -1
Hot water – 1/2 cup
Sugar – 1/2 tsp
Boiled egg- 4
Preparation
Heat oil in a pan,Add chopped ginger and garlic, saute for 30 seconds. Add cumin powder, coriander powder, and crushed peppercorns, saute for another 30 seconds Add chopped onions, green chilies, curry leaves and salt, saute until the onions become translucent (around 20-25 minutes)Add Kashmiri chili powder, coriander powder, turmeric powder, and garam masala, saute until the raw smell disappears,Add chopped tomatoes (you can skip this step and add lemon juice instead) and cook until the tomatoes become mushy,Add hot water, cook until the water evaporates.Add salt, sugar and eggs (break the boiled eggs into 4 pieces)Cover and cook for 2 minutes Egg Roast is ready!
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