Ingredients:
Egg - 4nos (hard boiled)
Onions - 3 large (Sliced)
Tomatoes - 1 large (chopped)
Green chillies - 3mos (slit into half)
Ginger garlic paste - 1 tsp
Curry leaves - 5 strings (cooking and garnishing)
Mustard seeds - ½ tsp
Turmeric powder - a pinch
Pepper powder - 3 tbsp
Peppercorns - ¼ tap for garnishing
Chicken masala -1 tsp
Garam masala powder - ½ tsp
Water - 3 tbsp
Oil - 5 tbsp
Salt - to taste
Preparation :
- Heat oil in a kadai, add onions and saute till onions turn translucent.
- Add ginger garlic paste, green chillies, curry leaves and fry well till the raw smell leaves.
- Now, add the tomatoes and cook well till cooked well and the onions are fried to a slight brown colour. (make sure not to burn the onion mixture).
- Add turmeric, chicken masala, pepper powder and fry for 2-3 minutes.
- Here, add water, salt and let cook the masala for another minute on medium flame.
- Add the boiled eggs to the masala and mix well till water evaporates. Once the eggs are coated well with the onion mixture, off flame and garnish with crushed pepper and curry leaves.
- Delicious and spicy Pepper Egg Roast is ready to serve with Appam, Rice or Chapatis.
Note:
- Adjust spice and salt to taste.
- Adding crushed pepper at the end is optional.
- You can add boiled egg cut into half if desired.
