Egg Ghee Roast Dry

Instructions

1. 1

   Boil and Prepare Eggs

   • Place 8 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 heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
   • Once cool, carefully peel the eggs and 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

   • Soak the Byadgi and Guntur red chillies in 1/2 cup of hot water for 15-20 minutes until they are soft.
   • While the chillies soak, dry roast the coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds in a small pan over low heat for 2-3 minutes until fragrant. Be careful not to burn them.
   • Let the roasted spices cool down completely.
   • Drain the soaked chillies. In a blender, combine the chillies, roasted spices, garlic cloves, and tamarind pulp.
   • Add 2-3 tablespoons of water and grind to a thick, smooth paste. Scrape down the sides and add more water, one tablespoon at a time, only if necessary to achieve a smooth consistency.
3. 3

   Cook the Masala Base

   • Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Reduce the heat to low, then add the ground masala paste and turmeric powder.
   • Cook the paste for 10-12 minutes, stirring frequently. The paste will darken in color, the raw smell will disappear, and you will see ghee separating from the sides of the masala. This step is crucial for developing flavor.
   • Stir in the salt and powdered jaggery (if using). Mix well to combine.
4. 4

   Roast Eggs in Masala

   • Gently add the slit boiled eggs and fresh curry leaves to the pan.
   • Carefully toss and fold the eggs with the masala until each egg is evenly and thickly coated.
   • Continue to roast on low heat for another 5-7 minutes, allowing the masala to become semi-dry and cling to the eggs. Avoid stirring too vigorously to prevent the eggs from breaking.
5. 5

   Garnish and Serve

   • Turn off the heat. Squeeze fresh lemon juice over the eggs and give it a final gentle toss.
   • Garnish with freshly chopped coriander leaves.
   • Serve the Egg Ghee Roast hot with traditional accompaniments like neer dosa, appam, or steamed rice.