Egg pepper roast

This spicy dish pairs well with appam, chapathi and porotta. Check out the fairly simple recipe of egg pepper roast.

4 eggs (boiled and cut into two pieces)
1 big tomato (finely diced)
Coriander leaves as required
Curry leaves as required
1 small piece of ginger
2 green chillies
6 garlic cloves
1 tsp fennel seeds
1 tbsp peppercorns (finely powdered)
1 tbsp coriander powder
¼ tsp chilli powder
½ tsp turmeric powder
2 onions (finely chopped)

Heat 1 tsp oil in a frying pan
Roast ¼ tsp turmeric powder and ½ tsp pepper powder
Add some salt too
Add the boiled egg pieces
Fry each side for at least 2 minutes
Set the lightly fried eggs aside
Heat some coconut oil in the same pan
Sauté the onions with some salt
Add the tomatoes when the onions change colour
Grind the fennel seeds, ginger, garlic and green chillies by adding a little bit of water
Add this fragrant paste when the tomatoes are nice and mushy
Sauté until the raw smell of the aromatics are gone
Into it add turmeric powder, chilli powder, pepper powder and coriander powder
Sauté well
Add coriander leaves and curry leaves
Pour 1 glass hot water too
Finally, add the fried eggs when the gravy begins to bubble up
Turn off the flame when the gravy thickens up
Spicy egg pepper roast is ready.

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