Sweet & Tangy Egg Roast

SWEET & TANGY EGG ROAST

A quick and easy curry that can pair well with appam, pathiri, chapathi, rice etc. It goes well with almost anything and everything. After all who doesn't like an egg roast!!

I had this egg roast when I was in Tamil Nadu. The sweetness of Jaggery and the tangy taste of tamarind is what makes it different from our Kerala style egg roast.

Ingredients:

1. Boiled eggs- 4

2. Oil- 2 tbsp

3. Chopped Onion- 2  +  1

4. Ginger Garlic paste- 1 tsp

5. Chopped Tomato- 3

6. Turmeric Powder- 1/4 tsp

7. Chilli Powder- 1 1/2 tbsp

8. Coriander Powder- 1 1/2 tbsp

9. Cumin Powder- 1/2 tsp

10. Mustard- 1/4 tsp

11. Red Chilli- 3

12. Curry leaves- 2 springs

13. Tamarind Juice- 1/4 cup

14. Grated Jaggery- 1 tbsp

15. Water- As required

16. Salt- As required

Take a pressure cooker and heat 1 tbsp of oil. Add 2 chopped Onions, Ginger Garlic paste, chopped Tomatoes, Turmeric powder, Chilli powder, Coriander powder, Cumin powder and salt. Mix everything well. Add 1/4 cup water and close the cooker. Cook for 3-4 whistles.

Heat 1 tbsp of oil in a kadai. Splutter Mustard seeds and then roast Red chillies. To this add 1 chopped Onion, Curry leaves, and gravy inside the cooker. Mix well. Add Tamarind juice and grated Jaggery and bring it to boil. Adjust salt. Cook to the consistency of a roast masala. 

Lastly add boiled eggs and cook for few minutes and switch off the flame.

Serve hot.

Notes:

You can change the quantity of grated Jaggery and Tamarind water as per your taste.