Cooking web notes

 Hello, we hope there is good cheer and fun in your life wherever you are.

 This is my second egg recipe and I am kicking myself for not having something better to share.  However, you should know this I grew up in a family where everyone loved egg roast and roti.  It used to be so common that everyone who knew us stopped asking what we had for dinner, even as a courtesy, because they assumed we had egg roast and roti.  This was not because my mother was not creative enough but because this dish killed any criticism whatsoever at the table.

Ingredients:

Chopped Onions – 1 no

Ginger – 1 tspn chopped fine

Garlic – 1 tspn chopped fine

Tomato – puree 1 ½ tbsp or 2-3 nos of whole tomatoes chopped fine

Kashmiri chili powder – 1 tbspn

Turmeric powder – a pinch

Green chili – 2 (this is only if you like the dish to be HOT)

Curry leaves – 1 sprig

Garam masala – 1 tspn

Eggs- 4-6

Method:

1. Saute onions and when its translucent add ginger and garlic until the garlic gives off its beautiful aroma (I add onions first to avoid garlic from being burned, try this method the taste will be much better)

2. Add green chilies followed by curry leaves and saute

3. Add chili powder and turmeric and sauté till the raw smell is gone

4. Add tomato puree or chopped tomatoes and sauté till oil leaves the pan

5. Add garam masala and mix in well and add whole or halved eggs

6. Garnish with coriander leaves (optional)

Contributor: Sunitha