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Egg roast
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Egg 6

Chili powder 1 tbsp

Coriander powder 1 tbsp

Turmeric powder ½ tsp

Coconut 1

Cloves 2

Cardamom 1

Pepper 8

Green chili 5

Garlic 4 cloves

Tomato 3

Onion 4

Ginger 1 piece

Coconut oil 4 tbsp

Mustard, salt, curry leaves as desired


Add some salt in the water and hard-boil the egg. Grate the coconut and squeeze out the first milk and the second milk from it. Slightly heat coriander powder, chili powder, turmeric powder, cloves, cardamom, masala and pepper and grind them to a paste. Chop tomatoes, green chili, onion and ginger separately. Heat oil in the vessel in which the roast is to be made and when the mustard seeds burst, sauté onion, green chili, garlic, ginger and curry leaves in it.

When the onion is golden brown, put the tomatoes in it and sauté. Stir adding the second coconut milk and cover the vessel. When the gravy boils and thickens, put the egg. When the gravy really thickens and envelops the egg completely, add the first coconut milk and stir well and then remove from fire.

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