Egg Roast

Ingredients

4 eggs, boiled

2 onions, chopped fine

2 medium-size tomatoes

1 tsp garlic paste

1 tsp ginger paste

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel seed powder

1 tsp pepper powder

1/2 tsp garam masala

1 tsp tamarind juice

curry leaves

pinch of turmeric

salt to taste

Method

Slit boiled eggs. Mix a pinch of turmeric, chillli powder and salt and lightly fry the eggs in a little butter or oil. Keep aside.

Now in a pan, fry the onions till it has lightly browned. Add curry leaves. Add ginger and garlic paste and fry for a little time. Next, add chopped tomatoes and all the spices. Add 2 tsp water to prevent the spices from burning. Add the tamarind juice.

Once you feel all the ingredients are fried well, add salt and taste. Now add the fried eggs and gently toss.

Garnish with coriander leaves.

Egg Roast is ready to eat with bread or roti.