Naadan Egg Roast (tea shop style) without coconut milk

20160821_182336[2].jpg

Ingredients:-

  1. Eggs – 5 numbers, hardboiled and slit
  2. Coconut oil – 3 tbsps.
  3. Curry leaf – 1 sprig
  4. Onion – 3 numbers, medium or 2.5 cups ; thinly sliced
  5. Greenchilly – 1 to 2 numbers, slit
  6. Garlic – 5 big cloves
  7. Ginger – 1/2″ piece
  8. Coriander powder – 1 heaping tsp.
  9. Turmeric powder – 1/2 tsp.
  10. Red chilly powder – 1- 1.5 tsp. (level)
  11. Tomato – 1 cup, finely chopped
  12. Garam masala powder – 1/2 tsp.
  13. Sugar – a pinch
  14. Water – 1 cup or as needed
  15. Salt as needed

Method:-

  1. Make slits on the eggs and keep them aside.
  2. Heat 3 tbsps. of coconut oil.
  3. Add 1 sprig of curry leaf.Now add the thinly sliced onions, the julienned ginger and chopped garlic. Saute’ till the onion turns golden brown in colour.
  4. Add all the masala powders except garam masala powder and stir fry for 2 minutes.
  5. Add the tomato and fry for 15 minutes.
  6. Transfer half of this onion-tomato masala to a grinder and puree it to a smooth paste.
  7. Add this paste, sugar, salt and water to the remaining tomato-onion masala.
  8. Bring the mixture to a boil. Add the hardboiled eggs and boil well for 1-2 minutes.
  9. Add the garam masala powder and switch off heat.
  10. Serve hot with  palappam.
Advertisements
This entry was posted in Breakfast / Dinner, Egg, Traditional Kerala dishes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s