Tuesday, May 16, 2017

Egg Roast

Egg Roast/Egg curry


  1. Eggs - 2 boiled
  2. Onion - 2 large size (chopped length wise)
  3. Ginger garlic paste - 1/2 tbsp
  4. Red chilli powder -2 tbsp (adjust according to taste)
  5. Coriander powder - 1 tbsp
  6. Turmeric powder - 1/4 tbsp
  7. Garam Masala - 1/2 tbsp
  8. Mustard seeds - 1/4 tbsp
  9. Channa dhal - 1/2 tbsp
  10. Salt to taste
  11. Oil - 2 tbsp 
  12. Coriander leaves to garnish.


  1. Heat oil in a wok,add mustard seeds and add channa dhal once they start to splutter.
  2. Add ginger garlic paste and fry until the raw smell goes off.
  3. Add onions and fry until transparent.    
  4. Now add-in the powders (turmeric,red chilli & coriander) and fry the onions in simmer.
  5. Add 1/2 cup of water and let the onions cook well in simmer.
  6. when the onions are almost cooked,add garam masala, slit the boiled eggs and add in the gravy.**
  7. Let the gravy cook for another 5 minutes in simmer until the eggs get completely covered with gravy.
  8. Garnish with coriander leaves.    


** You can also fry the eggs in 2 tbsp of oil and 1/2 tbsp of red chilli powder for 5 mins and then add in the gravy. Make sure not to burn the eggs!!

The gravy goes with phulka, pappu annam (Plain boiled toor dhal mixed with rice,salt and ghee). I like to eat this curry with just plain white rice and papad.

Please share your comments if you try this dish or any suggestions that will enhance the taste of the dish. that would mean a lot to me !!!

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