Egg Ghee Roast




FOR THE MASALA PASTE:
20 byadgi or Kashmiri red chillies
1 tsp coriander / dhaniya seeds
1/2 tsp jeera / cumin seeds
4-5 pepper corns
3-4 methi / fenugreek seeds
6 garlic cloves
small goosberry size tamarind
Salt to taste

PROCEDURE:

  • Deseed the red chillies and soak in water for 20 mins  and grind with the other ingredients into smooth paste adding water
INGREDIENTS FOR  EGG GHEE ROAST:
4 hard boiled eggs
1/2 tsp turmeric powder
1/4 cup curd
Salt to taste
3 tblsp ghee
Masala as required
Chopped coriander leaves for garnishing

PROCEDURE:
  • Remove the shell of the eggs,and make cuts on it or you can cut them into halves or four pieces too.
  • Marinate the eggs  with salt,turmeric powder and curds for 30 mins
  • Heat  ghee in a pan add around 4 tblsp ground masala paste, fry for 10 mins or till it turns dark red and leaves the ghee from the sides.
  • Add the  marinated eggs and cook for 5-10 mins or till it becomes dry and turn off the flame
  • Garnish with chopped coriander leaves, serve hot with noodles, ghee rice or jeera rice.
  • Store the remaining masala in the freezer for your future use. Stays fresh for 6-8 months.

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