Monday, March 2, 2009

Egg roast

Serves 4

4 nos-Eggs
2 large-Sliced onion
½ tsp-Ginger paste
½ tsp-Garlic paste
½ cup-Tomato sauce
Or 5 nos large-Tomatoes
½ tsp-Turmeric powder
To taste-Red chilly powder
To taste-Salt
Couple -Curry leaves or chopped cilantro l
2 tsp-oil

*Boil the eggs in water for about a half an hour. Peel the eggs and put some slits on the hard boiled eggs, or you can also slice the eggs into two or more pieces.
*Heat oil in a deep bottomed pan. Saute the onions until golden brown.
*Add ginger and garlic paste. Stir well until its aroma starts to drift.
*Add salt, red chilly powder, and turmeric powder. Stir very well in medium low flame.
*Then add tomatoes or tomato sauce. Stir well.
*Make sure to add enough water according to your taste. Cover the pan with a lid and let the mixture boil for 15 minutes in a low flame.
*Remove from stove.
*Add boiled eggs to this roast. Mix well. Garnish with curry leaves or cilantro.
*Serve hot with chappathi, palappam, or idiyappam and enjoy!


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