Egg Roast

Hard boil the Eggland's Best Classic Eggs (3) in Water (to taste) Once it cools down remove the shell and keep aside. To a pan pour Oil (3 Tbsp) and add Mustard Seeds (1/2 tsp). Once it finishing popping add Fresh Ginger (1 Tbsp) and Garlic (1 Tbsp) and saute for two minutes. To that add slit Green Chili Peppers (4) and saute for another minute. Then add finely sliced Onions (2). Add little Salt (to taste) along with the onion so that onion cooks fast.

Once the onion cooks (around five to six minutes) reduce the flame and add Red Chili Powder (1/2 tsp), Ground Turmeric (1/4 tsp), Garam Masala (1/2 tsp), Ground Coriander (1/2 tsp), and Ground Black Pepper (1/2 tsp). Saute well for two minutes and then add Tomato (1). Close the lid and cook till tomato is cooked well. Add Curry Leaves (to taste) and Fresh Cilantro (to taste). Put a few gashes on the egg or you can cut the egg in half.