Egg Roast

1. Place the eggs in a saucepan, cover with cold water and bring to the boil, then simmer for 9 to 10 minutes; cool them under cold running water, peel, and make a few shallow slits in each so the masala can flavour them.
2. Thinly slice the onions, finely chop the tomato and slit the green chillies lengthways.
3. Heat the oil in a pan over medium heat, add the curry leaves and sliced onions with a pinch of salt and fry for 8 to 10 minutes, stirring often, until the onions are soft and deep golden brown.
4. Add the ginger-garlic paste and green chillies and fry for 1 to 2 minutes until the raw smell disappears, then lower the heat and stir in the coriander powder, red chilli powder and turmeric, cooking for 30 seconds.
5. Add the chopped tomato and a splash of water, then cook for 5 to 6 minutes until the tomato breaks down and the oil begins to separate from the masala.
6. Add the peeled eggs and turn them gently to coat in the masala, then sprinkle over the garam masala and let them cook for 3 to 4 minutes so they take on colour and flavour.
7. Garnish with fresh coriander and serve hot with appam, parotta, chapati or steamed rice.

You'll use: Frying pan / skillet · Saucepan · Pan · Steamer