Directions
Kerala Style Egg Roast Masala
Ingredients
Eggs (अंडे) – 6 nos
Oil (तेल) – 4 tbsp
Mustard Seeds (सरसों दाना) – 1 tsp
Dry Red Chilli (सूखी लाल मिर्च) – 4 nos
Fennel Seeds (सौंफ़) – 2 tsp
Black Pepper (काली मिर्च) – 12 nos
Curry Leaves (कड़ी पत्ता) – handful
Onion, large (प्याज़) – 4 nos
Green Chilli (हरि मिर्च) – 2-3 nos
Ginger, chopped (अदरक) – 2 tsp
Garlic, chopped (लहसुन) – 2 tsp
Turmeric (हल्दी) – ½ tsp
Kashmiri Chilli Powder (कश्मीरी चिल्ली पाउडर) – 1 tbsp
Coriander Powder (धनिया पाउडर) – 1 tbsp
Tomato, large (टमाटर) – 5 nos
Salt (नमक) – to taste
Garam Masala (गरम मसाला) – ½ tsp
Curry Leaves (कड़ी पत्ता) – handful
Coriander, chopped (ताज़ा धनिया) – handful
Steps
|
1
Done
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Hard boil the eggs for 12 minutes, peel them, and keep them aside. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add dry red chillies, fennel seeds, black peppercorns, and curry leaves. Sauté for a minute until fragrant. |
|
2
Done
|
Add sliced onions and sauté until they turn translucent. Add chopped green chillies, ginger, and garlic. Sauté until the raw aroma disappears. Sprinkle turmeric, Kashmiri chilli powder, and coriander powder. Mix well. Add chopped tomatoes and cook until they turn soft and mushy. Season with salt and add garam masala. Mix well. |
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3
Done
|
Drop in the hard-boiled eggs into the gravy. Cook for a few minutes, allowing the eggs to absorb the flavors of the gravy. Garnish with curry leaves and chopped coriander and enjoy your egg roast masala! |
