Egg Ghee Roast Dry

1. 1
   boil · ~12 min

   Hard boil the eggs.

   1.Place eggs in a saucepan and cover with cold water by 1 inch.

   2.Bring water to a rolling boil, then turn off heat, cover, and let sit 10 minutes.

   3.Transfer eggs to an ice bath, cool completely, peel, and set aside.
2. 2
   roast · ~4 min

   Dry roast the whole spices.

   1.Heat a small pan over medium-low heat. Add dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.

   2.Dry roast, stirring constantly, until fragrant and spices darken slightly (2-3 minutes).

   3.Add garlic cloves and roast for 1 more minute. Remove from heat and cool completely.

   TIPDon't rush the roast — under-roasted spices yield a raw, bitter flavor. Roast until aromatic and slightly smoking.
3. 3
   prep · ~3 min

   Grind the masala paste.

   1.Transfer roasted spice mix to a blender jar. Add tamarind paste, turmeric powder, and 2 tablespoons water.

   2.Grind to a smooth, thick paste. Add 1-2 more tablespoons of water only if needed to get the blender moving.

   3.Scrape down sides, grind again. The paste should be thick and spreadable, not runny.

   TIPUse minimum water — the masala will roast in ghee later and excess water makes it splatter and steam instead of roast.
4. 4
   prep · ~2 min

   Halve the boiled eggs.

   1.Using a sharp knife, slice each boiled egg in half lengthwise.

   2.Sprinkle the cut sides lightly with a pinch of the measured salt. Set aside on a plate.
5. 5
   temper · ~11 min

   Roast the masala in ghee.

   1.Heat ghee in a wide, heavy-bottomed pan over medium heat.

   2.Add curry leaves and let them crackle and crisp up (20 seconds).

   3.Immediately add the ground masala paste. Stir well to combine with ghee.

   4.Keep roasting, stirring frequently, until the paste darkens, releases ghee from the sides, and smells intensely aromatic (8-10 minutes).

   TIPThis is the defining step — patience is key. The masala must roast until deep brick-red and the raw smell is completely gone. Splatter-guard helps.
6. 6
   saute · ~4 min

   Coat the eggs with the roasted masala.

   1.Add remaining salt to the roasted masala and stir.

   2.Gently place egg halves, yolk side up, into the masala.

   3.Spoon masala over the eggs, gently tossing to coat. Cook for 3-4 minutes, letting the eggs absorb the flavors.

   4.Eggs should be well-coated with a dry, clinging masala crust.

   TIPHandle eggs gently — use a silicone spatula to flip and coat, not tongs, to avoid breaking the whites.
7. 7
   garnish · ~1 min

   Garnish with coriander leaves and serve.

   1.Transfer the Egg Ghee Roast to a serving dish.

   2.Sprinkle chopped coriander leaves on top.

   3.Serve immediately with neer dosa, appam, or steamed rice.

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