Egg Ghee Roast

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2. 2

   Prepare the Ghee Roast Masala Paste

   • In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
   • While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
   • Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
   • Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.
3. 3

   Cook the Masala

   • Heat the ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
   • Add the curry leaves and sauté for another 30 seconds until they turn crisp.
   • Add the ground masala paste, turmeric powder, and salt to the pan. Mix everything well.
   • Reduce the heat to low-medium and cook the masala for 10-12 minutes, stirring frequently. The key is to cook it until the raw smell disappears, the paste darkens to a deep red, and you see ghee separating from the sides of the masala.
4. 4

   Roast the Eggs

   • Once the masala is well-cooked, add the slit, hard-boiled eggs to the pan.
   • Gently toss and fold the eggs with the masala, ensuring each egg is thoroughly coated. Be careful not to break the eggs.
   • Sprinkle the powdered jaggery and drizzle the fresh lemon juice over the eggs. Mix gently to combine.
   • Continue to roast on low heat for another 4-5 minutes, allowing the eggs to absorb the rich, tangy, and spicy flavors of the masala.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve the Egg Ghee Roast hot with traditional accompaniments like Neer Dosa, Appam, or simply with steamed rice.