Your shopping cart is empty!
Instant Egg Roast Kit
-1600x1090.jpeg "Instant Egg Roast Kit")
-800x545.jpeg "Instant Egg Roast Kit")
Instant Egg Roast Kit
Product Code: Instant Egg Roast Kit
Availability: In Stock
Availability: In Stock
₹99.00
Instant Egg Roast Kit includes Egg(6nos), Onion, Chilly, Tomato, Ginger, Garlic, Curry leaves, Coriander leaves(400gm) RECIPE=To begin making the Kerala Egg Roast Curry Recipe, first boil the eggs in water for 10 to 12 minutes and turn off the heat. Once eggs are cooled, peel the shell and keep the boiled eggs aside. Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle. Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle. Once the mustard seeds crackle, add the onions, ginger , green chillies and garlic. Saute the onions, until softened and lightly golden. Once the onions are done, add the curry leaves, tomato, turmeric powder, garam masala powder, coriander powder, black pepper powder, red chilli powder and salt to taste. Saute for about 5 to 6 minutes until the tomatoes absorb all the flavours of the masala. Add a little additional 1 tablespoon of coconut oil at this stage to heighten the taste of the egg roast masala. When you are ready to serve the egg roast masala, add in the boiled eggs and simmer in the tomato masala for 3 to 4 minutes and then serve hot.
Instant Egg Roast Kit includes Egg(6nos), Onion, Chilly, Tomato, Ginger, Garlic, Curry leaves, Coriander leaves(400gm) RECIPE=To begin making the Kerala Egg Roast Curry Recipe, first boil the eggs in water for 10 to 12 minutes and turn off the heat. Once eggs are cooled, peel the shell and keep the boiled eggs aside. Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle. Heat coconut oil in a Kadai over medium heat. Add the mustard seeds and allow it to crackle. Once the mustard seeds crackle, add the onions, ginger , green chillies and garlic. Saute the onions, until softened and lightly golden. Once the onions are done, add the curry leaves, tomato, turmeric powder, garam masala powder, coriander powder, black pepper powder, red chilli powder and salt to taste. Saute for about 5 to 6 minutes until the tomatoes absorb all the flavours of the masala. Add a little additional 1 tablespoon of coconut oil at this stage to heighten the taste of the egg roast masala. When you are ready to serve the egg roast masala, add in the boiled eggs and simmer in the tomato masala for 3 to 4 minutes and then serve hot.
