Egg Ghee Roast – Eggs cooked in a spicy Mangalorean ghee roast masala with oodles of ghee.
Eggs are one of the most versatile foods. From appetizers to main course, from breakfast to dinner, from savoury to desserts, there are umpteen number of dishes that can be made with the humble eggs. Moreover, eggs are rich in nutrients and an excellent source of protein
Egg Ghee Roast is a Mangalore style egg recipe. The eggs are cooked in a spicy masala with a good amount of ghee. Ghee Roast recipes are a specialty of Mangalore. The roasted spicy masala and generous amount of ghee is the highlight of ghee roast dishes. The ghee roast masala is versatile enough to be made with chicken, mutton, prawns, paneer, mushrooms, eggs and so on.
Traditionally, the ghee roast masala is made by roasting the spices and then making a masala. However, I have used ghee roast powder to make Egg Ghee Roast. The recipe for ghee roast powder is here.
List of Ingredients required to make Egg Ghee Roast
Eggs: Hard boiled eggs
Ghee: an important element of this recipe.
Spices: ghee roast masala which adds all the flavour to this dish.
Curds & Onions: Curds and onions forms the base of the gravy
Herbs: Ginger garlic paste and curry leaves, coriander leaves
Tamarind pulp: Gives a tangy flavour to the dish.
Jaggery : helps to balance the flavours
How to make the perfect boiled eggs
Place eggs in a saucepan.
Pour water into the pan and ensure that there is about 1 inch water above the eggs .
Bring it to a boil. When the water comes to a rolling boil, turn off the heat and remove the pan from the gas stove.
Cover the pan with a lid for 15 minutes.
After 15 minutes, remove the eggs from hot water and immerse them in ice cold water.
Remove the eggs from cold water and peel the eggs.
Why prick the boiled eggs/ make cuts on boiled eggs
Pricking the boiled eggs allows the masala to get inside and make them flavourful.
How to make Egg Ghee Roast
Firstly, boil the eggs. Peel them and prick the boiled eggs with a knife or a fork.
In a mixing bowl, add curds and ghee roast masala. Mix well and keep aside.
Heat ghee in a pan. When the ghee starts melting, add curry leaves and ginger garlic paste. Saute for few minutes.
Add chopped onions and a pinch of salt. Saute the onions and cook till they turn translucent.
Add the curd mixture and mix well. Cook on a low flame till the mixture starts releasing ghee.
Stir in the tamarind pulp and powdered jaggery. Mix well.
Add the boiled eggs. Cover and cook for few minutes on a low flame.
Finally, garnish with chopped coriander leaves.
Serve Egg ghee roast with neer dosa or appam.
More Egg Dishes here
Frequently asked Questions
Is Ghee Roast Powder/ Masala similar to garam masala?
No Ghee roast powder is not similar to garam masala. The spices that go into making garam masala are different than the ones ghee roast powder is made of.
Is there a substitute for ghee roast powder?
Ghee roast powder is the spice-mix which gives an authentic taste to this dish. In the absence of ghee roast powder, a mix of red chilly powder, cumin-coriander powder and a miniscule pinch of garam masala can be used to make this dish. But the taste will not be the same.
Can oil be used instead of ghee?
No. Ghee is an important element of this dish and that is what makes this dish so flavourful. So, do not replace ghee with oil.
Can sugar be used instead of jaggery?
Yes, sugar can be used instead of jaggery. If adding sugar, it should be half the quantity of jaggery mentioned in this recipe.
What is egg ghee roast served with?
Egg Ghee roast pairs best with neer dosas, idiyappam and appam. But it can be served with chapatis and rotis too.
Egg Ghee Roast
- 8 eggs
- 1 cup curds
- 3 tbsp ghee roast powder
- 1 tbsp ginger garlic paste
- 2 to 3 tbsp ghee
- 2 sprigs of curry leaves
- 2 medium onions, chopped
- 1 tsp jaggery powder
- 3 tbsp tamarind pulp
- salt as per taste
- 1 tbsp chopped coriander leaves for garnishing
- In a mixing bowl, add curds and ghee roast powder. Mix well and keep aside.
- Boil the eggs. Peel and keep aside.
- Prick the boiled eggs with the knife or a fork and keep aside.
- Heat a pan. Add ghee.
- When the ghee starts melting, add curry leaves and ginger garlic paste. Saute for few minutes.
- Add chopped onions. Sprinkle a pinch of salt and mix well. Saute the onions and cook till they turn translucent.
- Add the curd mixture and mix well. Cook on a low flame till the mixture starts releasing ghee.
- Stir in the tamarind pulp and powdered jaggery. Mix well.
- Add the boiled eggs. Cover and cook for few minute son a low flame.
- Finally, garnish with chopped coriander leaves.
- Serve Egg ghee roast with neer dosa or appam.
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