EGG ROAST

Ingredients:

1. Boiled eggs - according to need (Cut in half)

2. Large onions - 2, sliced

3. Tomato - 1, chopped

4. Ginger - 1 inch, finely chopped

5. Garlic cloves - 5 or 6 nos, finely chopped

6. Turmeric powder - 1/2 tsp

7. Chilly powder - 1 tsp

8. Garam Masala - 1 tsp

9. Coriander powder - 3 tsp

10. Green Chillies - 2-3, cut lengthwise

11. Curry leaves - 1-2 sprigs (about 8-10 leaves)

12. Mustard seeds - 1 tbsp

13. Oil - 5 tbsp

Method:

1. Heat the oil in a saucepan or kadai and sputter some mustard seeds. Then add the Curry leaves, followed by sliced onion and the chillies. Sauté it till onion is light brown.

2. Now add in the chopped ginger and garlic. Sauté it well till raw smell disappear.

3. Make a paste of the turmeric powder, chilly powder, garam masala and the coriander powder with some oil in a bowl and add it to kadai. Sauté it for a minute allowing it to cook in the oil.

4. Then add in the chopped tomatoes and required amount of salt. Sauté till oil separates. (if more of gravy is needed, add 1 cup of water or coconut milk, and allow it to boil)

5. When the gravy becomes thick, add the eggs & cover it fully with the gravy.

6. Garnish with curry leaves & serve hot.

Done!

N.B: If you are adding coconut milk, make sure to add in more chilli powder or green chillies.

P.S: Excellent dish to have with chapatti, naan, etc as well as rice.