Egg Ghee Roast
Boiled eggs cooked in ghee roast masala
Servings 4 people
Ingredients
- 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
Instructions
- 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.
Notes
To boil the 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.
To make tamarind pulp, soak a marble sized ball of tamarind in water for 2o to 30 minutes. Mash with your hands. Strain and use the pulp.