Egg roast


Ingredients
Eggs boiled 6
Tomatoes chopped 250 gm
Onion (sliced) 2
Curry leaves 4
Oil ½ cup
Fresh coriander ½ bunch
Turmeric 1 tsp
Garlic crushed 1 tsp
Ginger crushed 1 tsp
Salt 1 tsp
All spice powder 1 tsp
Red chili powder 2 tsp
Cumin powder 2 tsp
Tomato paste 2 tbsp
Method
Heat oil in a pan, add 1 tsp crushed ginger and 1 tsp crushed garlic. Fry well. Mix 1 tsp salt, 2 tsp red chili powder, 1 tsp turmeric, 2 tsp cumin powder, 1 tsp all spice powder, 4 curry leaves in 1 cup water and add to the oil in pan. Fry well till oil comes on top. Then add 250 gm chopped tomatoes, 2 sliced onion and 2 tbsp tomato paste. Fry on high flame. Cut each boiled egg in to four pieces and add to the Masala. Garnish with chopped coriander leaves and serve.

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