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Egg Roast

By: Vahrehvah
Region: Kerala
Dish:Non Vegetarian - Egg
Time to Prepare: 25 Mins


Tomatoes - 2 numbers.
Garamasala pwd - 1/2 teaspoons.
Curry leaves - 1 springs.
Coriander pwd - 1 tablespoons.
Turmeric - 1 pinch.
Salt - to taste.
Red chilli powder - 1/2 teaspoons.
Onion cut into slices - 3 numbers.
Green chillies - 4 numbers.
Ginger sliced - 1 numbers.
Garlic sliced - 5 numbers.
Murstard - 1 to taste.
Oil - 1 tablespoons.
Eggs boiled - 4 numbers.
Coriander leaves - 1 springs.


Take a pan add oil, murstard seeds, garlic, ginger, onions sliced, salt mix well and cook till the onions are slightly golden in colour. Now add green chillies, curry leaves, turmeric, mix well then add,red chilli pwd,coriander pwd, garamasala pwd mix well then add sliced tomatoes and cook till the tomatoes are cooked. once the tomatoes are cook.
Add the boiled egg and mix well then top it of with chopped coriander leaves.


Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. Egg roast is a great accompaniment to roti, bread, steamed plain rice.

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