Egg Roast

May 3, 2010

Author Notes: Another family recipe.Have with Chapathy pauljoseph

Serves: 4


  • 1 tablespoon oil
  • 3 pieces red onion
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 sprig curry leaves
  • 4 boiled eggs, cut in 1/2
In This Recipe


  1. Heat the oil.
  2. Add the vinegar, salt and chili powder to the onion.
  3. Add this mixture to the hot oil.
  4. Add curry leaves and sugar.
  5. Place boiled eggs on the top of the mixture.

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Vegetable|Vinegar|Egg|Make Ahead|Gluten-Free|Vegetarian|Breakfast

Reviews (2) Questions (0)

2 Reviews

Author Comment
pauljoseph May 18, 2011
wssmom If you don't have curry leaves no problem you can make this egg roast without curry leaves instead of curry leaves add few whole black pepper with sugar The curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation.They have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
wssmom May 18, 2011
So interesting! I have never seen curry leaves, what are they?