Egg Roast

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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