This is a very very simple preparation of egg which is very flavourful and steals the mind of any egg lover. Deeps never have had this before I introduced to him and let me tell you, he was bowled over by this simple mutta roast.. My amma used to make this often and it tastes really good when you pair it up with sambar rice or rasam rice. Don't worry if you do not have a fish fry or chicken roast for your sambar sadam, this egg roast will do all justice as good as them ! This is so simple that you may think that this need not even count as a recipe, but trust me, some egg loving souls are going to thank me later !
Recipe Source: Ma
Serves: 3 persons
Cooking Time: 20 minutes
|Red Chilly powder||-||½ tsp|
|Coriander powder||-||½ tsp|
|Turmeric Powder||-||¼ tsp|
1. Take the eggs in a saucepan and add water to it such that the eggs are immersed in the water. And then boil the eggs along with a tsp of salt added to the water
2. Once the eggs are done, remove them from flame and keep them immersed in cold water for about 3-5 minutes. Then peel the eggs off the shell. Make small cuts (around 4-5 on each egg) on the eggs so that the masala is absorbed inside the eggs while you fry them
3. Heat oil in a pan or kadai. Keep flame on low. Else the masala will get burnt. When it is midly hot add turmeric powder, red chilly powder, coriander powder and salt and mix well
4. Add the boiled eggs to it and give a quick stir. Switch off the flame
Serve the eggs along with rice and a gravy !
- You can use sambar powder instead of red chilly powder, coriander powder and turmeric powder
- Also you can make a paste of all the powders and salt together and then add it to the oil instead of adding each one by one. This way you can ensure that the masala doesn't get burnt