|
Egg Roast | Preparation time: Under 30 minutes |
| READ REVIEWS (0) | | An Yummy dish. Cumin is the most dominant spice in this dish. Enjoy this with rotis or rice, or even with toasted bread. | | | | | | Ingredients |
- 4 Eggs, boiled, peeled and cut in half
- 1 large Onion, sliced
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tbsp Cumin Powder
- 1 tsp Cumin Seeds
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tbsp Oil
- 1/4 tsp Asafoetida
- 1 tsp Chilli Ginger-Garlic paste
- Salt to taste
- Coriander leaves for garnish
| Preparation Method |
- Heat the oil in a heavy bottomed sauce pan.
- Add the cumin seeds and the asafoetida.
- When the seds crackle, add the onion slices and fry for a minute or two.
- Add the chilli-ginger-garlic paste and fry for another minute.
- Add the cumin powder, coriander powder, chilli powder and turmeric powder and fry for a few minutes.
- Add the salt and garam masala and fry again for a minute.
- Add about 1/3 cup of water and cook the onions till most of the water disappears.
- Add the eggs and cover and cook for a couple of minutes.
- Turn the egg pieces around so that both sides are covered with the spices and get cooked evenly.
- Remove from the fire and garnish with coriander leaves.
|
|
|
|
|
|