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Egg Roast


  1. Whole eggs – 4
  2. Thinly Sliced Onions – 2 medium
  3. Chopped Tomatoes – 2 medium
  4. Slit Green Chillies – 3
  5. Curry Leaves – A sprig
  6. Ginger Garlic Paste – 1 tbsp
  7. Red Chilly Powder – 1 tsp
  8. Coriander Powder – 1 tbsp
  9. Turmeric Powder – 1/4 tsp
  10. Masala Powder – 1 tbsp
  11. Oil – 2 tbsp
  12. Water – as needed
  13. Salt – to taste


  1. Boil the eggs thoroughly until hard boiled. Peel the shell, slit each egg into 2 and keep it aside.
  2. Heat oil in a deep pan and saute onions until translucent.
  3. Add green chillies and curry leaves and continue sauteing.
  4. When the onions begin to brown, throw in the diced tomatoes and stir fry.
  5. Allow the tomatoes to cook until pulpy and mashed.
  6. Add ginger garlic paste and fry for a minute so that the raw smell goes off.
  7. Add turmeric, red chilly, coriander, masala powders, salt and saute for a few minutes so that the spice masala is nicely roasted.
  8. Add 1 or 2 cups of water to the masala along with salt. Bring the gravy to a slow boil and then simmer it until desired consistency is attained.
  9. Add the egg halves and cover it with the masala. Continue to simmer for 5 more minutes and remove from heat.

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