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.
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.