Ingredients
Eggs – 5
Onion – 2.5 medium-sized, thinly sliced
Tomato – 2 small, chopped
Fresh ginger-garlic paste – 1.5 tsp
Green chilies – 1 – 2, slit
Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1 – 1.5 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1/2 – 1 tsp
Coriander powder – 1 tsp
Curry leaves – 1 sprig
Mustard seeds – 1/2 tsp
Salt – To taste
Oil – 2 – 3 tbsp or as required
Cilantro – 2 tbsp chopped, to garnish (Optional)
Method
1. Boil the eggs in water for about 11 – 14 minutes (depending on their size) or until they are done. Rinse under cold, running water and remove their shells. Cut them into halves. Keep aside.
For the egg roast masala
2. Heat 2 – 3 tbsp oil in a wide non-stick pan at medium heat and splutter the mustard seeds. Add sliced onion and little salt. Saute until onion turns transparent. Add ginger-garlic paste, green chilies and curry leaves.
Continue to saute until onion turns golden. Now add all the masala powders. Stir for 20 – 30 seconds until their raw smell leaves and oil separates.
You can sprinkle a little water to avoid the masala powders from getting burnt. Next add the chopped tomatoes and enough salt.
Cook for 3 – 4 minutes until they get completely mashed up and oil separates. Add 1/4 cup hot water. Mix well and taste-check for salt.
Now add the egg halves. Mix them carefully with the masala.
Cover with the lid and cook for one minute at very low heat. Switch off.
Garnish with chopped cilantro. Egg roast goes well with idiyappam, appam, chapathi and porotta.
Enjoy!