Egg Roast

Ingredients

• to taste oil
• 2 onions
• to taste salt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon chile powder
• ¼ teaspoon turmeric powder
• 1 large tomato
• 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 teaspoon cinnamon powder
• ¼ teaspoon clove powder

Steps

1. Heat the oil in a kadai.
2. Add the onions and a pinch of salt.
3. Fry until golden brown.
4. Add the ginger-garlic paste.
5. Cook until the raw smell disappears.
6. Add the coriander, chili, and turmeric powders.
7. Sauté for 2 minutes.
8. Add the minced tomato to the kadai.
9. Sauté until the oil separates from the mixture.
10. Add the green chillies.
11. Fry for a few minutes.
12. Add the eggs.
13. Coat the pieces with the mixture.
14. Add the chunked tomatoes, curry leaves, cinnamon, and clove.
15. Sauté for a couple of minutes.
16. Serve.