Ingredients Eggs- 3 nos: (hard boiled) Onion - 3 nos: (finely sliced) Ginger -1 tsp (chopped) Garlic - 1 tsp (chopped) Curry leaves - as required Water-1/4 cup to 1/2 cup Oil - 5 tbsp Salt - as required Kashmiri Chili Powder- 1 tsp Coriander Powder - 2 tsp Turmeric Powder - 1/2 tsp Garam Masala - 1/2 tsp Preparation Method Combine the masala powders with water to form a smooth paste and keep aside. Heat oil in a pan, add onion, ginger, garlic and curry leaves. Saute over medium flame till onion turns golden brown. Reduce the flame to low and add salt, the masala paste, saute till the raw smell of masala goes off (4 to 5 mins). Add water, mix well and bring to boil. Add the sliced eggs, cover the eggs with the gravy, cover and cook for 2 to 3 minutes. Serve the hot Egg Roast with Idiyappam or Appam .
Cooking is my passion and my family is my life....