Nadan Egg Roast

Today's special for the hubby is Pallappam and Nadan Egg Roast. He loves egg dishes! So I decided to make an Egg Roast for dinner. This dish is a dry dish with no gravy. The more the onions the better because that is usually what everyone scoops out first.

Ingredients
Eggs-3
Onions-2(thinly sliced) *You can use more, I stop at 2 because of the tears*
Green chilly-2 (split)
Ginger-1/2 inch piece minced
Garlic-3 large cloves minced
Curry leaves-2 sprigs
Cilantro/Coriander leaves-for garnish
Mustard seeds-1/2 tsp
Chilly powder-1 tsp
Coriander powder-1 tsp
Garam Masala-1/2 tsp(freshly ground)
Tomato-1 (cut lengthwise)
Salt-to season
Oil


Directions
1.In a non-stick pan heat about 3-4 tbsp oil and splatter some mustard seeds. Then add the onions,garlic,green chilly and ginger.
*Tip- Add a bit of salt too helps the onions saute faster.


2.Once they are sauteed and have a deep rich color(make sure not to burn) you can add the masalas and cook them well. Make sure you cook them long enough so as to lose the raw taste and smell.


3.Now add the tomatoes and curry leaves. Saute this for a good 5-7 minutes until the tomatoes are cooked through as well.


4.In a separate pan boil water and cook the eggs for 5 minutes to get the perfect hard boiled egg. 
*Tip-Adding a bit of salt to the boiling water before adding the eggs makes the peeling of the shell easier.


5.Once the shells of the eggs are removed you can split them lengthwise and add them to the masala mixture.


6.Garnish with some coriander leaves for the final touch.