Monday, June 1, 2015

South Indian Egg Roast

I have no idea how I lived my entire life without eating these eggs. A few boiled eggs in the fridge go a long way for me— a quick breakfast, an egg salad sandwich for my kids, or an egg and tomato curry. Now that I discovered this recipe on Spices and Aroma, I am hooked! It has changed the way I view a boiled egg forever— and it'll probably change yours too. Someone suggested that we put it directly on the grill, I haven't tried it, but it sounds like a pretty amazing idea.

5 boiled eggs, peeled, sliced in half length wise

2 teaspoon chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
2 tablespoons curry leaves, finely chopped
Salt, Pepper, to taste

Water to mix spices into a paste

2 tablespoons vegetable, coconut, or olive oil

  1. Make a smooth thick paste with all the ingredients, except boiled eggs and oil.
  2. Heat oil in a wide saucepan.
  3. Using hands, smear a layer of the spice mix and gently layer the eggs and let it brown on each side, about 10–12 minutes. Remove and serve hot with rice or any carb of your choice.

No comments:

Post a Comment