Pepper Egg Roast
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- 1 Cup = 200ml
- Egg – 5 (hard boiled)
- Onion (big) – 4, thinly sliced
- Green chili – 2 - 3, chopped
- Ginger (crushed) – 1 ½ tsp
- Tomato – 2, chopped
- Black pepper powder – 1 ½ tsp
- Coriander powder – 2 tsp
- Turmeric powder – ½ tsp
- Garam masala powder – ¼ tsp
- Curry leaves – 10 – 12 leaves
- Oil – 2 tbsp
- Salt – to taste
- Remove the shells of the hard boiled egg, make cuts here and there on the eggs and keep it ready.
- Heat oil in a pan, add the slices onion and little salt and saute till soft. Add chopped green chili and crushed ginger and saute till the raw smell disappear.
- Add the chopped tomato to this and cook till soft. Add black pepper powder, coriander powder, turmeric powder and garam masala powder and saute till oil appears on top.
- Add the hard boiled eggs, and curry leaves and slowly combine. Cook for another 5 minutes over low flame. Remove from flame and serve hot.
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