Egg Roast

Cooked this dish for today's dinner.This can be served as a side dish for Roti's, Dosa's and Rice.

Ingredients :

• 4 Boiled Eggs
• 2 Big Onions
• 4 Tomatoes
• 2 Green Chilies
• 1 Table spoon of Ginger Garlic paste
• 1 tea spoon of Cumin
• 1 tea spoon of Mustard 
• 1 Table spoon Chili Powder
• 1 Table spoon of Coriander powder
• a Pinch of Turmeric
• Few Curry leaves
• Oil for cooking
• Salt as per the Taste

Preparation: 

• Cut Onions in to big slices and run them in a food blender for 1/2 minute to make a coarse paste.
• Transfer this in to a bowl and repeat the same procedure with Tomatoes.
• Cut the boiled eggs in any form you prefer in your dish or you could use it as a whole.If you are using it as a whole, use knife or a fork to make slight incisions.

Process

Step 1:  In a non stick kadai, add 3 table spoons of oil.Once the oil is ready, add Mustard and Cumin.

Step 2: Now add coarsely minced onions and fry them until its pink. Add a pinch of salt at this stage.

Step 3: Add Ginger Garlic paste, mix well and cook for 2 minutes .

Step 4: Now add  Tomatoes,Green Chilies and reduce the heat to low,close the lid. This would now take around 10 to 15 minutes to cook well.

Step 5: Once the gravy is cooked & oil starts separating,Add Chilly powder,Turmeric ,Coriander powder and adjust the salt as per your taste. Cook this for 3 to 5 minutes.

Step 6: Now add the Eggs,close the lid and let this simmer for 5 more minutes on a very low flame/heat.

Step 7: Now add the fresh curry leaves and turn off the heat.

Tasty,yummy Egg roast ready for relishing.