Egg Roast Kerala Tea Shop Style

INGREDIENTS:

• Eggs: 5 hard boiled
• Pepper powder: 1 tsp
• Garlic: 1 tsp, finely chopped
• Ginger: 1 tsp, finely chopped
• Green Chilli: 3 sliced
• Curry leaves: few
• Lemon Juice: 2 tsp
• Kashmiri chilly powder: 2 tsp
• Garam Masala: 1/2 tsp
• Tomato sauce: 2 tsp
• Coconut Oil
• Salt to taste

INSTRUCTIONS:

1. Submerge the eggs in water and bring to rolling boil for 7-10 minutes. Let it cool and peel the shell. Cut into halves and set aside.
2. Finely chop ginger and garlic, set aside.
3. Heat a deep bottom frying pan with oil and add mustard seeds, allow it to splutter. Maintain a medium heat.
4. Add chopped ginger and garlic, stir it until raw smell goes on.
5. Add green chilies and curry leaves. Saute until curry leaves turn slightly crisp.
6. Keep the flame on low and add kashmiri chilly powder and salt.
7. Add boiled eggs, sprinkle pepper powder and garam masala powder. Combine well.
8. Stir slowly and cook for 2 mins, so that the masala will coat the egg nicely. Add tomatoes sauce and lemon juice, mix well until combined. off the flame.
9. Serve as a snack or a side dish along with any Indian bread.
10. Enjoy!! Happy cooking and stay healthy.

Source: SWAT CUISINE