Egg Ghee Roast
Serves 1
Directions
- 1Air fry eggs for 7 minutes.
- 2Air fry eggs for 7 minutes.
- 3Air fry eggs for 7 minutes.
- 4Dunk eggs in ice cold water and peel them.
- 5Dunk eggs in ice cold water and peel them.
- 6Dunk eggs in ice cold water and peel them.
- 7Soak Byadgi chilies and cashews in hot water for 20 minutes.
- 8Soak Byadgi chilies and cashews in hot water for 20 minutes.
- 9Soak Byadgi chilies and cashews in hot water for 20 minutes.
- 10Dry roast coriander seeds, black peppercorns, jeera, fennel seeds, poppy seeds, and methi seeds until fragrant.
- 11Dry roast coriander seeds, black peppercorns, jeera, fennel seeds, poppy seeds, and methi seeds until fragrant.
- 12Dry roast coriander seeds, black peppercorns, jeera, fennel seeds, poppy seeds, and methi seeds until fragrant.
- 13Add roasted spices to a blender with soaked chilies, soaked cashews, garlic cloves and water, then blend into a smooth paste.
- 14Add roasted spices to a blender with soaked chilies, soaked cashews, garlic cloves and water, then blend into a smooth paste.
- 15Add roasted spices to a blender with soaked chilies, soaked cashews, garlic cloves and water, then blend into a smooth paste.
- 16Add ghee to a pan.
- 17Add ghee to a pan.
- 18Add ghee to a pan.
- 19Add paste and cook till thickened.
- 20Add paste and cook till thickened.
- 21Add paste and cook till thickened.
- 22Add water and cook until thickened and ghee has separated.
- 23Add water and cook until thickened and ghee has separated.
- 24Add water and cook until thickened and ghee has separated.
- 25Add Imli ka paani, curry leaves, jaggery and salt, then mix well.
- 26Add Imli ka paani, curry leaves, jaggery and salt, then mix well.
- 27Add Imli ka paani, curry leaves, jaggery and salt, then mix well.
- 28In some oil add mustard seeds, haldi powder, red chili powder and curry leaves.
- 29In some oil add mustard seeds, haldi powder, red chili powder and curry leaves.
- 30In some oil add mustard seeds, haldi powder, red chili powder and curry leaves.
- 31Add the boiled eggs and salt, then mix well and cook till lightly charred.
- 32Add the boiled eggs and salt, then mix well and cook till lightly charred.
- 33Add the boiled eggs and salt, then mix well and cook till lightly charred.
- 34Add eggs to the ghee roast curry and coat them well.
- 35Add eggs to the ghee roast curry and coat them well.
- 36Add eggs to the ghee roast curry and coat them well.
- 37Serve hot with rice and garnish with crispy curry leaves.
- 38Serve hot with rice and garnish with crispy curry leaves.
- 39Serve hot with rice and garnish with crispy curry leaves.
Ingredients
- Eggs
- Eggs
- Eggs
- 10 Byadgi chilies
- 10 Byadgi chilies
- 10 Byadgi chilies
- handful Cashews
- handful Cashews
- handful Cashews
- 2 tbsp Coriander seeds
- 2 tbsp Coriander seeds
- 2 tbsp Coriander seeds
- 1.5 tbsp Black peppercorns
- 1.5 tbsp Black peppercorns
- 1.5 tbsp Black peppercorns
- 1 tbsp Jeera
- 1 tbsp Jeera
- 1 tbsp Jeera
- 0.5 tbsp Fennel seeds
- 0.5 tbsp Fennel seeds
- 0.5 tbsp Fennel seeds
- 1 tbsp Poppy seeds
- 1 tbsp Poppy seeds
- 1 tbsp Poppy seeds
- 1.5 tsp Methi seeds
- 1.5 tsp Methi seeds
- 1.5 tsp Methi seeds
- 10 Garlic cloves
- 10 Garlic cloves
- 10 Garlic cloves
- splash Water
- splash Water
- splash Water
- 3 tbsp Ghee
- 3 tbsp Ghee
- 3 tbsp Ghee
- 100 ml Water
- 100 ml Water
- 100 ml Water
- 2 tbsp Imli ka paani
- 2 tbsp Imli ka paani
- 2 tbsp Imli ka paani
- few Curry leaves
- few Curry leaves
- few Curry leaves
- 1 tbsp Jaggery
- 1 tbsp Jaggery
- 1 tbsp Jaggery
- to taste Salt
- to taste Salt
- to taste Salt
- 0.5 tsp Mustard seeds
- 0.5 tsp Mustard seeds
- 0.5 tsp Mustard seeds
- 0.25 tsp Haldi powder
- 0.25 tsp Haldi powder
- 0.25 tsp Haldi powder
- 0.25 tsp Red chili powder
- 0.25 tsp Red chili powder
- 0.25 tsp Red chili powder
- few Curry leaves
- few Curry leaves
- few Curry leaves
- to taste Salt
- to taste Salt
- to taste Salt
- Rice
- Rice
- Rice