Egg Roast is a tasty, quick and easy to make recipe suitable to fit in any meal, including the picnic or lunch boxes. Try this out and enjoy!
Eggs - 4
Oil - 1 to 2 tbsp
Water - to boil the eggs
Curry leaves - few
Onion - 1 medium sized
Pepper - 1 tsp
Cumin seeds - ½ tsp
Red chilli powder - ½ tsp (adjust according to your spice level)
Garam Masala - ¼ tsp
Salt - to taste
Hard boil the eggs and peel out shells; cut them vertically into two halves. Keep aside.
Grind pepper, cumin seeds, onion, garam masala, red chilli powder and salt with little water to a fine paste; keep aside.
Apply paste over halved eggs and keep aside.
Heat oil in a pan, season it with curry leaves and place the eggs; cook on both sides till the masala coats well over the egg (do this in medium flame).
Remove from stove and serve hot as a Starter / Accompaniment to any meal.