Egg Roast

Here is my second recipe in the Mrs.K.M.Mathews recipe series.I have tried out this yesterday for our lunch to go with Chapathi.This is an Egg Roast recipe with perfect blend of spices. It has the sweetness from onion, yet spicy and tangy. 

Ingredients:

1. Egg - 3
2. Red Chilli powder - 1.5 tsp
3. Coriander powder - 1.5 tsp
4. Pepper powder - 1 tsp
5. Aniseed - 1/2 tsp
6. Cinnamon - 1 inch
7. Cloves  - 2
8. Cardamom - 1
9. Oil - 3 tbs
10. Onion, sliced - 1 cup
11. Tomato chopped - 1/4 cup
12. Salt to taste
13. Water - 1/4 cup

Method:

1. Hard boil  and shell all the eggs
2. Grind to paste ingredients from 2 to 8
3. Heat oil in a pan
4. Fry onions till transparent
5. Add ground paste and give it a toss
6. When the comes out clear on pan sides, add tomatoes and let it cook
7. After tomatoes are blended well, add salt and 1/4 cup water
8. When the gravy reaches required thick consistency, take it off from flame
9. Arrange the egg(cut into halves) in a serving bowl and pour the thick gravy over it

Note:

• The only thing i did differently from the original recipe is to use egg as whole without cutting it into half. I have made slits on the egg instead and added eggs to the gravy during step 8.