Egg Roast

Super simple egg roast recipe that can be tried by novice cooks too!

Course Side Dish

Cuisine South Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 387kcal

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.
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.
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.
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.

You can use 1 large onion or 2 smalls ones . Please scale accordingly if you increase the quantity
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
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.