Egg Spicy Roast Recipe
Summary
Ingredients
| Eggs | 2 | |
| Green chili | 1 | |
| Curry leaves | 1 Tablespoon | |
| Dried red pepper | 3 | |
| Coriander powder | 3 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Cloves | 1 | |
| Cardamom | 1 | |
| Pepper powder | To Taste | |
| Turmeric powder | 1 Teaspoon | |
| Ginger garlic paste | 3 Teaspoon | |
| Onion | 2 | |
| Tomato | 1 | |
| Salt | To Taste | |
| Oil | 1 Cup (16 tbs) | |
| Cilantro | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 1208 Calories from Fat 1077
% Daily Value*
Total Fat 122 g187.3%
Saturated Fat 16.7 g83.5%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 571.1 mg23.8%
Total Carbohydrates 27 g9.2%
Dietary Fiber 9.3 g37.1%
Sugars 10.1 g
Protein 10 g20.7%
Vitamin A 34.6% Vitamin C 58.6%
Calcium 15.7% Iron 25.3%
*Based on a 2000 Calorie diet
Directions
2. Heat oil in kadai, saute the onions, green chilly, cury leaves, ginger-garlic paste for 3mins.
3. Add the tomatoes, turmeric powder adn saute till tomatoes are well cooked.
4. Now add the ground masalas, salt and saute for 2mins. Add little water and boil to a gravy.
5. Put 4 Slits in the eggs and place in the curry and simmer for 5mins.
6. Garnish with cilantro.
Tastes great with hot white rice.
Comments
Sathesh kumar.G says :
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Chef
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