Egg Butter Roast (Mangalorean Fusion Recipe)

Name: Egg Butter Roast (Mangalorean Fusion Recipe)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: Ingredients -; 3-4 eggs, boiled & scored; 4 tbsp. butter; 1 tsp. salt or to taste; pinch turmeric powder; pinch red chili powder; 1 onion, chopped; 2 sprigs curry leaves; 1 tbsp. coriander leaves, chopped; Dry roast & grind -; 8-10 Kashmiri red chilies; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 1/4 tsp. fenugreek seeds; 1/2 tsp. turmeric powder; 1 " ginger; 3-4 garlic cloves; 1 tsp. jaggery; 1 tsp. tamarind paste

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Egg Butter Roast is a take on the very popular Mangalorean special Chicken Ghee Roast. However, in this recipe, I replaced ghee with butter. This style of dish is very spicy with the addition of dry red chilies. You can tone it down by adding Kashmiri red chilies, like I did. However, it is toned down further to some extent with the addition of tamarind and jaggery. This dish is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam, rice or chapatti for a sumptuous meal.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

3 servings

Ingredients -
3-4eggs, boiled & scored
4 tbsp.butter
1 tsp.salt or to taste
pinchturmeric powder
pinchred chili powder
1onion, chopped
2 sprigscurry leaves
1 tbsp.coriander leaves, chopped
Dry roast & grind -
8-10Kashmiri red chilies
1 tbsp.coriander seeds
1 tsp.cumin seeds
1 tsp.fennel seeds
1/4 tsp.fenugreek seeds
1/2 tsp.turmeric powder
1" ginger
3-4garlic cloves
1 tsp.jaggery
1 tsp.tamarind paste

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Steps

25-30 minutes

1

Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds and fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. Then grind along with the garlic, ginger, turmeric powder, jaggery & tamarind into a smooth paste. Keep aside.
2

Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder & red chili powder. Give it a stir.
3

Then add the boiled eggs & sauté till they are lightly browned. Keep aside.
4

Heat remaining butter & fry one sprig curry leaves till they turn crisp. Keep aside for garnishing.
5

In the same butter, sauté the onion & remaining curry leaves till light brown.
6

Now add the ground paste & salt to taste. Mix well & sauté till the oil separates.
7

Add the fried eggs.
8

Stir fry for 1-2 minutes till the eggs are well coated with the masala.
9

When done, garnish with chopped coriander leaves.
10

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal.