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