Kerala Egg Roast

Name: Kerala Egg Roast
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 10 g chili pepper; 10 g cilantro; 50 g coconut oil; 15 g coriander powder; 5 g curry leaves; 360 g Eggs; 5 g Fennel seeds; 5 g Garam Masala; 30 g Ginger-garlic paste; 15 g Kashmiri red chili powder; 5 g mustard seeds; 300 g onion; 3 g pepper powder; 5 g salt; 200 g tomatoes; 5 g turmeric powder

🔥 327 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
10 g chili pepper
10 g cilantro
50 g coconut oil
15 g coriander powder
5 g curry leaves
360 g Eggs
5 g Fennel seeds
5 g Garam Masala
30 g Ginger-garlic paste
15 g Kashmiri red chili powder
5 g mustard seeds
300 g onion
3 g pepper powder
5 g salt
200 g tomatoes
5 g turmeric powder

Hazırlanışı

Peel the Boiled eggs and make two shallow slits on each egg without cutting them in half. Set aside.

Heat Coconut oil in a heavy-bottomed pan or kadai over medium heat. Add Mustard seeds and allow them to splutter.

Add Fennel seeds and Curry leaves, sauté for a few seconds until fragrant.

Kerala Egg Roast

Malzemeler

Hazırlanışı

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