Egg Roast


by: Rujipriyam

This egg roast is very simple quick and easy to make. Freshers in cooking field and bachelors can prepare this dish and enjoy it with chapatis, puris, aappams, idiappams, or simply just bread. You can make it less spicy... but usually egg roast should be made a little spicy.


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serves: 4

4 Hard Boiled Eggs --

2 Onions Sliced --

2-3 Green Chillies -- sliced

5-6 cloves Crushed garlic --

1 inch Thinly sliced ginger -- long

2 large Tomatoes -- sliced

1/2 tsp Turmeric Powder --

1 tsp Chilli Powder --

1 tsp Coriander Powder --

1 tsp Crushed -- Aniseed (saunf) --

leaves Curry -- few twigs

leaves Coriander -- just a few

2 tbsp Oil --

Salt to taste

Nutrition Facts
Egg Roast

Servings Per Recipe: 4

Amount per Serving

Calories: 199

  • Total Fat: 12.8 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 186.5 mg
  • Sodium: 82.8 mg
  • Total Carbs: 14.3 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 6.6 g
  • Protein: 8.8 g

how is this calculated?

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1.  In a deep kadai heat some oil. Add the sliced onions and green chillies and crushed garlic and mix well.

2.  Saute this till the onions are golden brown.

3.  Add curry leaves, turmeric, chilli powder and coriander powder and saute again.

4.  Mix nicely till the masala leaves its raw smell and its golden brown in colour.

5.  Add little water so that the masala doesnt burn.

6.  Add the crushed aniseed at this stage and give it a quick stir.

7.  Add the sliced tomatoes and ginger into the masala and saute till the oil separates.

8.  Now add salt to taste and then add the hard boiled egg and suate till the egg coats with the masala nicely.

9.  Leave this for sometime and then switch off the gas.

10.  Garnish with coriander leaves and serve hot.

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Amanda L


A very delicious and unique recipe