Friday, 28 June 2013
Egg Ghee Roast - A Mangalorean delicacy
A very famous egg dish in the Mangalore region, is the "Egg Ghee Roast".
Its one of the tastiest starters I have known, easy to make, but yes completely cooked in ghee so I make this only once a month.
After the famous Mangalore "Thuppa Dosa or Ghee pancakes, this is another indulgence one should give into while visiting Mangalore and surrounding places.
There are lot of restaurants both big and small which serve this delicacy.
The chicken version of this dish is so popular now, that it is served in most speciality restaurants not just in Mangalore but also in other cities.
However the egg version is a really "easy to make" starter, so trying making it at home, am sure you will love it.
Eggs - 10
Turmeric powder - 1/2 tsp
Salt to taste
Dry red chillies (kashmiri or byadgi) - 10 (or as per palate)
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/4 tsp
Peppercorns - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic flakes - 6
Tamarind juice or pulp - 1 tbsp
Ghee - 1/2 cup
Roast the red chilies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds and grind along with tamarind and garlic to thick and fine paste.
Meanwhile, hard-boil the eggs, and peel and cut them into halves and keep aside.
Now place a heavy bottomed pan on medium heat add the ghee and when ghee is hot add the ground masala paste, and fry till the ghee begins to separate.
Now carefully add the boiled egg halves and mix gently till the eggs are well coated with the masala.