Egg Roast

Published under: Egg

Eggs – 3
Chilli Powder – 1 1/2 tsp
Coriander Powder – 1 1/2 tsp
Pepper Powder – 1 tsp
Aniseed – 1/2 tsp
Cinnamon – 1 inch piece
Cloves – 2
Cardamom Pod – 1
Refined Vegetable Oil – 3 tblsp
Onion – 1 cup, sliced
Tomato – 1/4 cup, chopped
Salt to taste
Water – 1/4 cup

1. Hard boil and shell the egss. Keep aside.
2. Grind to a paste the chilli powder, coriander powder, pepper powder, aniseed and all the spices.
3. Heat the oil and fry onion till transparent.
4. Add the ground paste and on low heat fry until oil oozes out.
5. Stir in the tomatoes and continue frying on low heat.
6. After the tomatoes are blended well, add salt and 1/2 cup water.
7. Cover and simmer till the gravy is thick.
8. Halve the eggs and arrange on a serving dish.
9. Pour the gravy over and Serve hot.

1 comment

vinod December 2, 2010 - 9:31 am



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