With all the fasting for Easter done, now it`s time for some non-vegetarian dishes to come out and this is one among the simple dishes that could be had as a side dish with any many courses for the day. My daughter loves eggs, and this is one among her favorites. Though a fussy eater, my son like this one. So it gets easier for me and the recipe is simple and quick to make. As always, this is my version of an egg roast. Not too spicy , yet tastes good.
Serves – 4-5
Boiled Eggs – 3 nos ( put in as many as you want)
Onions – 1 big one, sliced thinly length wise
Tomatoes – 1 small one sliced length wise
Green Bell Pepper – 1/4 cup , sliced thinly
Garlic – 2 small cloves
Ginger – 1 tsp finely chopped
Red Chilly – 5-6 nos
Turmeric powder – 1/4 tsp
Red Chilly powder – 1/2 tsp
Garam Masala – 1/2 tsp
Oregano – a pinch
Tomato sauce – 2 tbsp
Salt as per taste
Curry leaves – a few
Coriander leaves – a few
. Boil the eggs and peal of the shell and keep aside.
. In a hot pan, add some oil. When heated, add in the onions, ginger, garlic , red chilies and green bell pepper and saute well. When onion begin to get translucent, add in the tomatoes.
. When tomatoes are also done, add in the spices, oregano and sauce and stir well.
. When the smell of spices arise, pour in little water , just enough to get a gravy and add in the eggs. Add salt and bring it to boil.
. Turn of heat and add coriander leaves. Serve Hot.