Egg Roast

This is something of a weekend brunch favourite for me. Egg roast accompanied with some appam & a cup of tea is like one of those tummy stuffing days!!! This is can be made either dry or with gravy & I have stuck to the gravy version. Tasty and doesn’t need much time to cook as well. I will be posting the appam recipe too real soon.

Ingredients

• 4 eggs boiled
• 2 onions medium julienned
• 1 tsp. ginger garlic paste
• 2 green chillies split
• 1 stalk curry leaves
• 1 tsp. chilli powder
• 2 tsp. Kashmiri red chilli powder
• ¼ tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 inch cinnamon bark, 2 cardamom pods , ¼ tsp. fennel seeds, 3-4 peppercorns.
• 2 tomatoes thinly sliced
• 2 tbsp. coconut oil/veg oil
• Salt to taste/ veg stock cube 1 ( or more)
• Coriander leaves to garnish

In a deep bottom pan, add oil and sauté cinnamon, cardamom pods, pepper corn and fennel seeds. Add onions and sauté till translucent, Add ginger garlic paste and sauté for a while. Add green chillies and curry leaves. Stir for about 3-4 minutes.

Add chilli, turmeric, coriander powder and Kashmiri chilli powder along with garam masala powder. Saute for a minute or two. If you feel it’s too dry, sprinkle some water and sauté. Add tomatoes and salt or veg stock cube if using. Cook till tomatoes are done.

De shell the eggs and slice each egg into two.

Add ¾ cup water and add eggs and stir gently and coat the gravy well on the eggs. Cover and cook till gravy thickens. You can either have it as semi dry gravy or dry gravy according to your preference.

Remove from flame and garnish with coriander leaves.