Recipe: Egg Ghee Roast Recipe
Egg Ghee Roast is a spicy, tangy, reddish, rich Mangalorean Style dish. Generally the famous Byadagi Red Chillis are used to make this fiery red gravy or curry base. Ghee Roast dish originates from the town of Kundapur in Karnataka, India and mainly chicken was used. However, over time we see the use of eggs, other meats, mushrooms, paneer, etc.
Hubby went to University in Manipal and Manglaore, Karnataka. Therefore, he was had the opportunity to enjoy a number of Mangalorean dishes both non vegetarian and vegetarian. During our recent trip to Bangalore, he wanted to have the famous kori rotti. Kori Rotti is a chicken dish served with paper thin and crispy flatbread. We checked out for Mangalorean Restuarant nearby. Luckily they offer home delivery through the food app Swiggy. I checked the menu for vegetarian dishes and decided to try out Mushroom Ghee Roast and Set Dosa. Finger licking good and I don’t even want to talk about the food coma I had after enjoying the dish. I got knocked out for a good 4 hours! Yes, ghee has that effect …you feel sleepy and lethargic. Reminded me of the Patel Samaj Khichdi Sundays in Mombasa. Ghee laden khichdi knocked us all out for a good 2-3 hours.
After enjoying the Mushroom Ghee Roast, Paneer Ghee Roast and Egg Ghee Roast during our stay in Bangalore, I decided to try the dish out here in Magog. Ummm not the same as I guess the restaurant probably used red food colouring to give the curry a fiery red look. And I don’t have the famous Karnataka byadagi chillis. But still the curry turned out finger licking good.
A Bit More About Ghee Roast
Ghee Roast gets it name from the generous amount of ghee that is used to prepare the dish. Spices are dry roasted, ground into a fine paste and then allowed to cook in ghee. The main ingredient be it chicken, egg, mushroom, paneer, etc are roasted in ghee, salt and turmeric powder also. A bit of jaggery is added to give the curry a balance of flavours. Please note, no tomatoes are used. Ghee Roast dishes are generally enjoyed with rice, dosai, roti, paratha, etc. I made set dosa, which is different from the thin dosa. Set dosa tend to be soft with a slight crispness and like pancakes have numerous tiny holes, a sign of a well fermented batter.
Sharing This Egg Ghee Roast Recipe With Sunday Funday
For this Sunday’s theme, Stacy suggested “Make eggs the star of your recipe for National Egg Month!” I should be redoing my Shakshuka, Ghee roast was a dish I really wanted to try after I got back to Magog. Decided to make it with eggs to celebrate National Egg Month. And don’t regret it at all but definitely have to try and source some byadagi chillis. Being an ovo vegetarian, eggs tend to be very much a part of our diet on a regular basis.
Some Recipes With Eggs You May Like To Check Out
Check Out Egg Recipes By Members Of Sunday Funday
- Breakfast Pizza from Karen’s Kitchen Stories
- Cottage Cheese Scrambled Egg Skillet from Amy’s Cooking Adventures
- Egg Ghee Roast from Mayuri’s Jikoni
- Deviled Egg Dip from A Day in the Life on the Farm
- Deviled Quail Egg Shrimp Canapés from Food Lust People Love
- Indo Chinese Style Chilly Omelette Stir Fry from Sneha’s Recipe
- Pickled Quail Eggs from Culinary Cam
Ingredients Required For Egg Ghee Roast Recipe
Eggs
Boil the eggs for 7-12 minutes. I like to boil them for 10 minutes. Transfer the eggs to a bowl of cold water. Peel them. With a knife make slits on the sides of the egg, lengthwise. This will allow the ghee and spices to infuse to the centre of the eggs.
Ghee
Also known as clarified butter. Easily available in any Indian or Health shop. Also available online. Since it is a ghee roast recipe, ghee is a must.
Cashew Nuts
We will be adding some to the paste and also to the curry.
Poppy Seeds
Optional. If you don’t have any, just increase the quantity of cashew nuts by 1-2 pieces.
Tamarind
Generally whole seedless tamarind is used. But I usually have the tamarind paste ready so that is what I used. If you are using whole tamarind, then a small walnut size amount is sufficient. I have used 2 tbsp of the paste.
Jaggery
To add a balance of flavours.
Hot Water
To soak the dry red chillis and cashew nuts for the paste. May need some more water for the curry.
Yogurt
Plain thick yogurt. We need a small quantity.
Salt
Add according to your taste.
Turmeric Powder
Hardar, haldi.
Garlic
Peel the garlic cloves.
Onion
Peel and finely chop the onions.
Ginger
Need about 1 inch of ginger. Peel it.
Curry Leaves
Fresh, frozen or dried. If possible use fresh curry leaves as the aroma is nice.
Fresh Coriander
Wash and chop the coriander along with the tender stalks.
Spices Required
Dried Byadagi Chillis
Grown in the staet of Karnataka, these chillis are wrinkled and red when dried. They are not very spicy making them the ideal choice of chillis for most South Indian dishes. It adds a natural red colour to the dish. Like me if you don’t have any byadagi chillis or don’t get them where yoiu are, then use Kashmiri Red Chillis. They too are mild and add a lovely red colour to the dish.
Dried Hot Red Chillis
A couple of guntur or any hot red chillis you have in your pantry. If you don’t want the dish to be too spicy then skip the hot chillis. Anyway byadagi or kashmiri chillis are mildly hot.
Coriander Seeds
Whole coriander seeds, also known as sabut dhania, dhana.
Cumin Seeds
Jeera, jiru.
Black Peppercorns
Add according to your taste. Remember they too will contribute to making the dish a bit hot.
Fenugreek Seeds
Methi, methi dana. A few of these seeds add a great flavour.
Fennel Seeds
Valiyari, saunf. Need a small quantity.
Mustard Seeds
Rai, sarson ke dane. Need some for flavour.
Cinnamon
1 inch stick is enough for this recipe.
Cloves
Need just a few.
EGG GHEE ROAST RECIPE
Ingredients
FOR THE GHEE ROAST
- 4 large eggs
- 3 tbsp ghee
- 8 cashew nuts split into halves
- 1 tsp salt
- ¼ tsp turmeric powder
- 1 cup onion finely chopped
- 1 sprig curry leaves
- 2 tbsp fresh coriander chopped
FOR THE GHEE ROAST MASALA
- 6 dry byadagi red chillis
- 1-2 dry guntur or any hot red chillis optional
- 1 cup hot water
- 1 inch ginger peeled
- 6 cloves garlic large, peeled
- 1 tbsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- ¼ tsp fenugreek seeds
- 8 cashew nuts
- ½ tsp black peppercorns
- 1 tsp poppy seeds
- 1 inch cinnamon stick
- 4 cloves
- ½ tsp jaggery
- ¼ cup plain yogurt
- 1 tbsp tamarind paste or walnut size tamarind
Instructions
BOIL THE EGGS
- Boil the eggs in enough water for 7-12 minutes. I boiled mine for 10 minutes.
- Transfer the boiled eggs to a bowl of cold water.
- Allow them to cool down in the water for 5 minutes.
- Peel the shells off the eggs.
- Cut slits lengthwise on the sides of each eggs. About 4-5 cuts for each egg.
- Keep the eggs on the side till required.
PREPARE THE GHEE ROAST MASALA | SPICE MIXTURE
- Soak the dry red chillis, both the byadagi and the hot ones, and tamarind if using any in the hot water.
- Also add 8 whole cashew nuts.
- Allow the mixture to soak for 15 minutes.
- Dry roast coriander, mustard, cumin, fennel, fenugreek seeds, garlic, cinnamon, cloves, black peppercorns, poppy seeds in a wide pan over low heat.
- Roast till the spices give out aroma. This will take about 2 minutes.
- Remove the pan from the heat. Allow the spices to cool down a bit.
- Transfer the roasted mixture, the soaked mixture along with the water to a blender jug.
- Add the jaggery, tamarind paste (if using ready made), ginger.
- Process the mixture to a smooth paste.
PREPARE THE EGG GHEE ROAST
- Heat 1 tbsp ghee in a wide pan over medium heat.
- When the ghee melts add the turmeric powder and about ¼ tsp salt from the measured amount.
- Add the eggs and roast them for about 1-2 minutes. Keep moving them around the pan so that they get coated by the ghee mixture.
- Remove the eggs from the pan and keep them on the side till required.
- Add the remaining ghee in the pan. Keep it over medium heat.
- When the ghee melts, add the finely chopped onion and curry leaves.
- Stir fry the onion till it becomes light brown.
- Add the cashew nuts. Stir fry for a minute.
- Add the blended paste. Allow it to become hot.
- Cover the pan with a lid and allow the masala or gravy to simmer over low heat for 10-15 minutes.
- The masala will become thick and the ghee will separate from the gravy.
- Add salt and mix. If the masala or gravy is too thick add a small quantity of water. Depends on how thin or thick you want the curry.
- Add the eggs. Allow the ghee roast to simmer for 5 minutes.
- Add chopped fresh coriander and mix well.
- Serve egg ghee roast with dosa, set dosa, rice, roti or paratha.
Notes
- Add the dry red chillis according to your taste.
- Adjust the salt according to your taste.
- Can replace the egg with mushrooms, paneer or meat pieces of your choice.
- Don't skimp on the ghee. Use good quality ghee for best flavour.
- The thickness of ghee roast depends on you. Can add water to make it a bit thinner. However, the gravy should not be a runny one.
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If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
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