Rooted in Rasam

Egg Roast

Temper in 1 to 2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 Dried Red Chillis

Add
1  cup Onion
2 Grene Chillis
Few Curry Leaves
1 tsp Salt
Sauté till onions translucent

Add
1 cup Tomatoes
1/2 tsp Turmeric
Sauté till Tomatoes half cooked

Add
1 tsp Kashmiri Chilli Powder
2 tsp Coriander Powder
1 tsp Garam Masala
Sauté till Tomatoes fully cooked and flavored blended

Fold in  8 hard Boiled Eggs cut into 2
Sauté 3 mts till flavors blended

Garnish with Cilantro.
Serve with Rice or Rotis. Tastes great as a filling for a wrap or in a sandwich!