Egg roast

This is Merin, writing my first post in my mother’s blog.
Like my mom I too love cooking and experimenting and I am pretty good at it( as per comments of those who have tasted my creations!!)
Among few of my specialties is egg roast.
Most of the hotels in kerala serve brilliant egg roast with appam and I can still recall the taste of the egg roast we had in a restaurant in kottayam when we were on our way to parumala church.
I am home for a short vacation and few days ago I made egg roast for breakfast.

Ingredients
Eggs -2
Onions – 3 (large)
Tomato – 1 (large)
Ginger – 2 inches long
Green chilli -1
Curry leaves

Red chili powder – 2 teaspoon
Kashmiri chilli powder- 1 teaspoon
Turmeric – ¼ teaspoon
Dry ginger powder – ½ teaspoon
Cumin powder ( saunf ) -1/2 teaspoon
Cinnamon powder – ¼ teaspoon
Cardamom crushed – 2
Oil -3 tablespoon
Black pepper powder – 2 teaspoon
Salt to taste
Vinegar – 1 tablespoon


Preparation

Take a pan and heat oil. Add chopped onions and sauté until
golden brown. Then add chopped ginger and green chilli.
next add chopped tomatoes, curry leaves and mix
them all well. After the tomatoes are cooked well add a
dash of oil and all the dry ingredients(except pepper powder) given above.
Sauté them well in oil to remove its raw taste and then mix it up
well with the tomato- onion -ginger mixture. Add little water to
the mixture and let it cook for 2 mins. Then add crushed
pepper powder, salt and vinegar.
Boil the eggs and shell them.
Now prick the boiled eggs and add to the gravy.
Be sure that the water content is less
and the masala is dry and spicy.
The speciality in this recipe would be its spiciness
due to black pepper and mild tanginess of vinegar.
Garnish with fresh curry leaves and serve with hot chappatis or appam.

This breakfast meal gets your eyes opened for the day!!!
Bon appetite