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Hard-boiled eggs tossed in a fiery, tangy Mangalorean masala, slow-roasted in rich ghee. This iconic dish from coastal Karnataka is packed with flavor and pairs perfectly with neer dosa or steamed rice.
For 4 servings
Boil and Prepare the Eggs
Prepare the Ghee Roast Masala Paste
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Hard-boiled eggs tossed in a fiery, tangy Mangalorean masala, slow-roasted in rich ghee. This iconic dish from coastal Karnataka is packed with flavor and pairs perfectly with neer dosa or steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 720.35 calories per serving with 29.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Roast the Eggs
Garnish and Serve
Replace eggs with 250g of paneer cubes or 200g of whole button mushrooms. Sauté them lightly before adding to the masala.
Use 500g of chicken pieces or 250g of prawns instead of eggs. Cook the protein in the masala until done.
For extra heat, substitute 2-3 Byadgi chilies with spicier Guntur or Kashmiri red chilies.
Substitute eggs with firm tofu cubes and use coconut oil instead of ghee for a plant-based version.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Ghee is a source of healthy saturated fats and butyric acid, which can aid in digestion and support gut health. It's also rich in fat-soluble vitamins like A, E, and D.
The recipe uses spices like turmeric, black pepper, and coriander, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Egg Ghee Roast can be part of a balanced diet. Eggs are an excellent source of protein and vitamins. Ghee provides healthy fats. However, it is a rich dish due to the amount of ghee used, so it's best enjoyed in moderation, especially if you are monitoring your fat intake.
One serving of Egg Ghee Roast (approximately 2 eggs with masala) contains around 295-320 calories. This can vary based on the size of the eggs and the exact amount of ghee used.
Yes, absolutely. The primary source of heat is the red chilies. Byadgi chilies are known for color more than heat. You can reduce the number of chilies used or deseed them before soaking to significantly lower the spice level.
Traditionally, Egg Ghee Roast is served with Neer Dosa (a thin rice crepe). It also pairs wonderfully with Appam, plain rice, chapati, or parotta.
Yes, the ghee roast masala paste can be made ahead of time and stored in an airtight container in the refrigerator for up to a week, or in the freezer for a month. This makes the final preparation much quicker.