Simple Egg Roast
Prep time: 15mins | Cook time: 15 mins | Serves 2
- 4 hard boiled eggs shelled & halved
- 1 sprig curry leaves
- 1 large onion (or 2 smalls ones) finely chopped
- juice of half a lime
- 3 tablespoons oil or ghee for frying
- 1 tablespoon chopped coriander leaves for garnishing (optional)
- 2 teaspoons coriander powder
- 1 teaspoon red chilly powder (adjust to taste) *see notes
- 1/2 teaspoon cumin powder
- 1/2 teaspoon pepper powder
- a pinch of turmeric powder
- salt to taste (approx 1 level teaspoon)
1. Place all ingredients mentioned under ‘For the marination’ in a bowl, add a little water to make a thick paste. Marinate all the hard boiled egg halves with this paste and keep aside for a 5 minutes.
2. Heat oil or ghee in a wide based frying pan and toss in the curry leaves. Fry for a couple of seconds and then add the chopped onions and fry until they turn golden brown.
3. Place the marinated egg halves and fry on a very slow flame for about 8-10 minutes, flipping the sides halfway through the frying time. Sprinkle a little water to help the masala to fry. Adjust seasoning if required.
4. When the eggs have browned on both sides sprinkle lime juice and give it a gentle mix. Garnish with chopped coriander leaves and serve hot as a side dish with rice and dal.
1. Since I used Kashmiri chilly powder I also added pepper powder to the marinade. If you are using a spicy variety of chilly powder, you can reduce the quantity according to taste and/or skip the pepper powder. You may even use Bafat masala powder instead of red chilly powder.
2. You may use 1 medium sized tomato instead of lime juice – it will help you get some extra masala, however the overall taste will change. Instead add an extra onion and adjust the spices as fried/browned onions tend to taste sweetish.
Recipe adapted from here