Egg Ghee Roast

Ingredients

• 4 boiled eggs (Peeled and halved lengthwise)
• 1 tbsp ghee (Plus extra for frying the eggs)
• 2 onion (Medium, sliced)
• 1 tbsp black peppercorns
• 6 cloves garlic (Use 5 to 6 cloves)
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 0.5 tbsp fennel seeds
• fenugreek seeds (A pinch)
• 9 Kashmiri red chillies (Use 8 to 9 dried chilies)
• 2 tbsp tamarind paste
• 9 curry leaves (Use 8 to 9 leaves)
• water (As required to blend the masala and adjust the sauce consistency)

Steps

1. 1

   Peel the boiled eggs and cut each one in half lengthwise. Set them near the stove so they are ready for frying.

2. 2

   Heat a little of the extra ghee in a frying pan over medium heat. Place the halved eggs in the pan, cut side down or as appropriate for even browning, and fry until golden brown on both sides. Remove the eggs and keep them aside.

3. 3

   Heat 1 tablespoon ghee in a kadhai or deep skillet over medium heat. Add the sliced onions and cook, stirring regularly, until they are nicely browned and softened. The onions should be richly golden rather than merely translucent.

4. 4

   Add the black peppercorns, garlic, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, Kashmiri red chillies, and tamarind paste to a blender. Add enough water to help the blades move, then blend until a smooth, cohesive paste forms.

5. 5

   Add the prepared spice paste to the browned onions. Pour in a little water and bhuno the mixture—cook and stir it over medium heat until the masala becomes thick, rich, glossy, and aromatic, and the raw smell of the spices has cooked away.

6. 6

   Add a little more water to loosen the masala to the desired gravy consistency. Stir thoroughly so the sauce is smooth and evenly combined.

7. 7

   Gently add the fried egg halves to the masala, followed by the curry leaves. Turn the eggs carefully so they are coated without breaking the yolks.

8. 8

   Simmer the eggs in the masala for a few minutes, until the sauce is hot and the eggs have absorbed the spice, tamarind, and curry-leaf flavors. Serve warm.

Notes

The source does not specify the exact amount of extra ghee or water; add both gradually according to the pan and desired gravy consistency. Serve with rice, roti, dosa, or other bread.

Nutrition per serving

• main
• egg dish
• South Asian
• spicy
• tangy
• ghee-roasted
• simmered
• gluten-free