On Friday I saw a post by my cousin, Liju Kishore chechi, with this beautiful looking egg roast, it was red, fiery and absolutely beautiful … I asked her for the recipe and she gave it to me. This is her mother Ponamma aunty’s recipe. I think there is something wonderful in the recipes our mother’s and aunties use … there is something of a wow factor … this one is sure a wow.
There are many awesome cooks in my family, maybe I can chronicle their recipes.. kinda something wonderful to pass on isn’t it. I already have a few family recipes here on my blog… my MIL special chicken curry , my Mom special fish curry and Lucya Aunty special fish curry
Eggs – 2-3 Boiled and de-shelled. Keep it whole, do not cut into half
Onion – 2 finely sliced
Tomato – 2 finely chopped
Chilli powder – 2-3 tsp (depending on ur spice)
Ginger garlic paste – 1 tsp
Pepper powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt – as needed
Sugar – 1/2 tsp (Optional)
Mustard – 1 tsp
Oil (little extra than normal for sautéing)
In a Kadai add oil, add mustard and curry leaves. Add onions and allow to sauté well till it becomes nice and dark brown (do not make it black). This will take time and take care not to burn the onions.
Add ginger garlic paste and sauté and add tomato and let it become mushy and soft. Add all the powders and saute nicely for 2-3 mins till raw smell goes.
Add salt, 1 cup water and allow to boil. Poke the boiled eggs with a fork and add to the masala and cover and cook for few mins or till all water evaporates and it becomes thick.
Add the sugar in the end and mix well.
It’s quite spicy, so watch out.
Till we meet again …