EGG ROAST

Ingredients
Egg - 4 hard-boiled
Onion - 4 thinly sliced + 2 roughly cut big pieces
Ginger - 1 inch piece, Garlic - 4 pods (or 1.5 tsp ginger garlic paste)
Chilly powder - 1.5 tsp
Coriander powder - 3 tsp
Garam masala powder - 1 tsp
Salt to taste
Soya sauce - 1 tbsp
Curry leaves
Coriander leaves - chopped 1 tbsp
Mustard seeds - a few
Coconut oil - 5-6 tbsp
Warm water - 1.5 cups

Method
1. Heat 3-4 tbsp oil in a broad nonstick cooking pan and crackle mustard seeds in medium-high flame (5 in electric).
2. Add curry leaves, thinly chopped onions and saute.
3. In the meantime, grind ginger and garlic first. Then add the roughly chopped 2 onions into it, grind again and keep aside.
4. Once the sauted onion is half done, add the grind-ed mixture also.
5. Saute until the raw smell of onion goes (approx. 5 mins).
6. Now add the remaining oil and the dry powders along with salt.
7. Mix well for 3-4 mins in medium flame (3 in electric)
8. Pour-in 1.5 cups of warm water. Cover and cook for 5-10mins in sim flame (1 in electric)
9. Open and mix in-between. Cook until the oil comes out.
10. Now add Soya Sauce and mix well .
11. Cut each egg into 2 halves and place the egg pieces in a way that the cut portion is down in the curry.
12. Garnish with chopped coriander leaves. Off the stove and keep the pan closed.
13. Serve hot with Appam/Chappathi.