Egg Roast with milk - Easy recipe

There are somethings that just stays in your memory forever. Just like this curry being served to us when we would get back home from school. This was a quick fix mummy used to make during lent to feed us. I used to love it.

Not very long back, I asked mummy how she used to make it and she was like, that is something that she made up to prepare quickly and that could be served hot to us and of course it was meant to be eggs in another form, so that it would be easy to feed us.

After Jordan was born, we started to make this quiet often, because of its ease to make. Myself and Jacob looove it. Try it for your kids and for yourselves too. I am sure you can never put a full stop to making it.

Ingredients

1. 4 Boiled eggs - peeled and cut into half
2. 3/4 cup of sliced onions
3. 1 tsp of grated ginger
4. 1 strand of curry leaves
5. 1/2 tsp of turmeric powder
6. 1/2 tsp of garam masala
7. 1/4 cup of milk
8. 2 tbsp of cooking oil
9. Salt to taste

Method

• In a pan, heat the oil. Once hot, add the sliced onion, ginger, curry leaves and salt. Stir it and cook it untill the onions turn tender. 
• Now add the turmeric powder and pour in the milk. Stir it well so that the ingredients get evenly distributed. 
• Add the garam masala and drop in the boiled eggs, once the milk mixture just starts to boil. Turn down the heat to low. Carefully give it a mix, so that the eggs get coated with the gravy. Gravy would be just enough to coat the eggs. Switch of the heat. 
• Serve it warm with rice/chapati.

Tips

1. If the eggs are not carefully stirred into the gravy, then the yolks may break. So make sure that you stir in the eggs very gently.
2. Do not overdo the milk, else it would take time to dry up and overcooking of the eggs would turn this curry mushy.