Menu Close

Simple Egg Roast

Simple Egg Roast

A simple South Indian side dish from Ruchik Randhap that any one can make!
Course Side Dish
Cuisine Indian
Servings 2 servings


  • 4 hard boiled eggs shelled & halved
  • 1 sprig curry leaves
  • 1 large onion or 2 smalls ones finely chopped
  • juice of half a lime
  • 3 tablespoons oil or ghee for frying
  • 1 tablespoon chopped coriander leaves for garnishing optional

For the marination

  • 2 teaspoons coriander powder
  • 1 teaspoon red chilly powder adjust to taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon pepper powder
  • a pinch of turmeric powder
  • salt to taste approx 1 level teaspoon


  • Place all ingredients mentioned under ‘For the marination’ in a bowl, add a little water to make a thick paste. Marinate all the hard boiled egg halves with this paste and keep aside for a 5 minutes.
  • Heat oil or ghee in a wide based frying pan and toss in the curry leaves. Fry for a couple of seconds and then add the chopped onions and fry until they turn golden brown.
  • Place the marinated egg halves and fry on a very slow flame for about 8-10 minutes, flipping the sides halfway through the frying time. Sprinkle a little water to help the masala to fry. Adjust seasoning if required.
  • When the eggs have browned on both sides sprinkle lime juice and give it a gentle mix. Garnish with chopped coriander leaves and serve hot as a side dish with rice and dal.
Keyword Eggs