Egg Ghee Roast

Contains: dairy·egg

• Black pepper

  3 g

• Coriander seeds

  8 g

• Cumin seeds

  3 g

• Curry leaves

  2 g

• Egg

  4 pc

• Fenugreek seeds

  1 g

• Garlic

  20 g

• Ghee

  50 g

• Kashmiri red chili

  8 pc

• Salt

  to taste

• Sugar

  4 g

• Tamarind pulp

  15 g

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Method

1. 1Boil 4 eggs for 9 minutes, peel and set aside.
2. 2Dry roast Kashmiri chillies, coriander seeds, cumin, fenugreek and peppercorns until aromatic.
3. 3Grind the roasted spices with garlic and soaked tamarind to a smooth paste.
4. 4Heat a generous amount of ghee and fry the eggs until lightly blistered, then reserve.
5. 5In the same ghee, splutter curry leaves.
6. 6Add the ground masala and cook patiently on low heat until it darkens and the ghee separates.
7. 7Add a pinch of sugar and salt to balance the tang.
8. 8Return the eggs and toss until fully coated in the thick roast masala.
9. 9Serve hot with an extra spoon of ghee on top.