Egg Ghee Roast

Ingredients

• 1 sprig Curry leaves (For dry roasting)
• 1 small piece Cinnamon (Patta)
• 3 Cloves (Krambu)
• 1 tsp Fennel seeds (Sombu)
• 0.5 tsp Cumin seeds (Seeragam; for dry roasting)
• 1.5 tsp Coriander seeds (Dhaniya)
• 0.5 tsp Black pepper (Melagu)
• 7 Kashmiri chilies (Soaked)
• 8 cloves Garlic
• 5 Cashews
• 1 medium Tomato (Or use tamarind water)
• 2 tbsp Water (Use 2–3 tbsp as needed)
• 2 tbsp Ghee
• Cumin seeds (Jeera, quantity not specified; for the pan)
• 2 medium Onion (Finely sliced)
• Curry leaves (For the pan; quantity not specified)
• 5 Eggs (Scrambled)

Steps

1. 1

   Dry-roast the curry leaves, cinnamon, cloves, fennel seeds, cumin seeds, coriander seeds, and black pepper together until aromatic.

2. 2

   Transfer the roasted spices to a grinder jar. Add the soaked Kashmiri chilies, garlic, cashews, tomato (or tamarind water), and 2–3 tablespoons of water as needed.

3. 3

   Grind the contents of the jar into a masala paste.

4. 4

   Heat the ghee in a pan. Add the unspecified amount of jeera and curry leaves.

5. 5

   Add the finely sliced onions and cook them in the pan until softened.

6. 6

   Add the ground ghee-roast masala to the pan and cook it with the onions until combined and aromatic.

7. 7

   Add the scrambled eggs and toss them with the masala until evenly coated. Serve as a side dish or with dosa, parotta, or rice.

Notes

The source does not specify quantities for the pan jeera or curry leaves, nor cooking times or heat levels. Tomato may be replaced with tamarind water. Nutrition is an estimate for the listed ingredients and does not include an amount for the unspecified jeera or pan curry leaves.

Nutrition per serving

• main
• side dish
• South Indian
• spicy
• egg
• ghee
• scrambled
• vegetarian-free