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Egg Roast 
Mrs. K. M. Mathew
 Story Dated: Friday, September 19, 2014 8:18 hrs IST 
Egg Roast
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An elegant no-nonsense mixture of hard-boiled eggs, sautéed onions and spices!
3 eggs
1½ tsp chilli powder
1½ tsp coriander powder
1 tsp pepper powder
½ tsp aniseed
1” cinnamon
2 Cloves
1 cardamom pod
6 tsp refined vegetable oil
1 cup onion, sliced
¼ cup tomato, chopped
Salt to taste
¼ cup water

Hard boil and shell the eggs. Keep aside.
Grind to a paste the chilli powder, coriander powder, pepper powder, aniseed and all the spices.
Heat the oil and fry onion till transparent.
Add the ground paste and on low heat fry until oil oozes out.
Stir in the tomatoes and continue frying on low heat.
After the tomatoes are blended well, add salt and ½ cup water.
Cover and simmer till the gravy is thick.
Halve the eggs and arrange on a serving dish.
Pour the gravy over. Serve hot.

To serve 6

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