Egg Roast

An all time favorite!!!

Ingredients

Egg: 3
Onion: 2
Green chilly: 3 to 4
Crushed Ginger &Garlic: 1 Table Spoon
Tomato: 1
Red Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
Pepper Powder: 1/2 Tea Spoon (Optional)
Mustard Seeds: 1/2 Tea Spoon
Oil: 3 Table Spoon
Salt
Water
Curry Leaves
Coriander Leaves

Cooking Time: 20 minutes
Method

Hard boil the eggs.  Once it cools down remove the shell and keep aside
To a pan pour oil and add mustard seeds.

Once it finishing popping add crushed ginger and garlic and saute for 2 minutes
To that add slit green chilly and saute for another minute
Then add finely sliced onion.  Add little salt along with the onion so that onion cooks fast
Once the onion cooks(around 5 to 6 minutes) reduce the flame and add spice powders
Saute well for 2 minutes and then add tomato
Close the lid and cook till tomato is cooked well
Add curry leaves and coriander leaves
Put a few gashes on the egg or you can cut the egg in half
Put the egg to the curry and cover it with the onion mixture.  Close the lid  and keep in low flame for another 3 to 4 minutes.
Serve hot with rice, appam, chapati etc

Note:
Adjust spice levels accordingly