Egg Roast

Ingredients

• Oil
• 2 medium-sized onions, chopped
• Salt
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp chile powder
• ¼ tsp turmeric powder
• 1 large tomato, finely minced
• 4 green chiles, sliced in half
• 4 hard-boiled eggs, sliced in half
• 1 small tomato, chopped into large chunks
• 1 sprig curry leaves, leaves separated from the stalk
• ¼ tsp cinnamon powder
• ¼ tsp clove powder

Method

1. Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown.
2. Add the ginger-garlic paste, and cook until the raw smell disappears.
3. Add the coriander, chili, and turmeric powders, and sauté for 2 minutes.
4. Add the minced tomato to the kadai, and sauté until the oil separates from the mixture.
5. Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture.
6. Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve.