Egg Butter Roast (Mangalorean Fusion Recipe)

 

            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. You may adjust the spiciness according to your preference. 

           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. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

         The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make this dish more flavorful. 

Ingredients - 

• 3-4 eggs, boiled & scored 
• 4 tbsp. butter
• 1 tsp. salt or to taste
• pinch of turmeric powder
• pinch of 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

          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 and tamarind into a smooth paste. Keep aside. 

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

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

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

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

          Now add the ground paste and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried eggs and stir fry for 1-2 minutes till the eggs are well coated with the masala. 

          When done, garnish with chopped coriander leaves. 

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

                      Eggs are boiled & scored.

Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds & 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. 

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

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

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

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

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

                   Add the fried eggs. 

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

             When done, garnish with chopped coriander leaves. 

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

Eggs Kejriwal

 

           Eggs Kejriwal is an iconic dish from South Mumbai since decades. It is named after Late Devi Prasad Kejriwal, a regular at Willingdon Sports Club. He started requesting for this recipe which is a combo of eggs, pav, onion, tomato, cheese, etc. 

          This dish later became very popular. and was included in the menu of that club. Thus, a new recipe was created. So check out the step by step pictorial recipe to prepare this heavenly delight.

             There is an interesting story behind this particular dish. It is said that Mr. Kejriwal was a vegetarian. However, he loved eggs. Hence, on his visits to this particular club, he would request for toasted bread / pav with eggs, cheese, sautéed onion, tomato and green chilies to camouflage the eggs. 

           

                At present there are many versions of this Iconic dish. You can customize it according to your preference. It has also become popular in New York where it is served with cheddar cheese, Dijon mustard and few other toppings. Anyway, Eggs Kejriwal, no doubt is a great comfort food, that can be enjoyed for breakfast, as a snack or any time you wish.

• 2 eggs 
• 2 pav bread
• 2 cheese slices
• butter as required
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tomato, chopped
• 2 tbsp. coriander leaves, chopped
• salt, pepper & red chili powder to taste

                 Heat butter in a pan and sauté the onion till it turns translucent. 

               Then add the chopped green chilies, tomatoes, salt to taste, pepper powder and red chili powder.

               Give it a mix and continue sautéing till the tomatoes turns slightly soft. Add the chopped coriander leaves and give it a toss. Keep aside.

               Butter the pav on both sides and lightly toast them on a pan. Add a cheese slice on each of the pav. Cover and cook for few seconds till it melts a little. Transfer to a serving plate.

              Heat 1 tsp. butter on a pan and carefully break open an egg. Be carefully not to break the yolk.

              Sprinkle some salt, pepper and red chili powder. Add 1-2 tbsp. of the onion mix over the white part of the egg. Cover and cook for 30-40 seconds. 

               Place 1-2 tbsp. of the onion-tomato mix on the pav. Then gently place the omelette over the pav and serve as breakfast or as a snack. 

                        Heat butter in a pan & sauté the onion till it turns translucent. 

                               Add the chopped green chilies, tomatoes,

                          salt to taste, pepper powder & red chili powder. Give it a  

                       mix & continue sautéing till the tomatoes turns slightly soft. 

                     Add the chopped coriander leaves & give it a toss. Keep aside.

                        Butter the pav on both sides & lightly toast them on a pan. 

                       Add a cheese slice on each of the pav. Cover & cook for few                                                seconds till it melts a little.

                      Transfer to a serving plate. Place 1-2 tbsp. of the onion-tomato 

                       mix on the pav. 

                     Heat 1 tsp. butter on a pan & carefully break open an egg. Be 

                     carefully not to break the yolk. Add 1-2 tbsp. of the onion mix 

                     over the white part of the egg. Cover & cook for 30-40 seconds. 

                       Gently place the omelet over the pav & serve as breakfast 

                       or as a snack. 

Anda Ghotala (Surat Street Food)

 

          Anda Ghotala is a very popular street food from Surat. It can also be found in the streets of Mumbai and Pune. Anda means eggs and this amazing recipe has both boiled eggs and a sunny side up egg omelet. It is then served with toasted pav. So all egg lovers will simply love this comfort dish that can be had for breakfast or anytime of the day. Anda Ghotala is a very flavorful dish which is spicy and very quick to dish out. So check out the step by step pictorial recipe to prepare this regional dish.

          Anda Ghotala is basically a combination of eggs that are added to it in various forms. Egg bhurji (or scrambled eggs), boiled & grated eggs and a sunny side up omelet goes into preparing this wonderful dish. 

          Anda refers to eggs and ghotola means a mess or a scam. So it is a messy affair of all types of eggs that goes into preparing this protein rich recipe. However, I skipped the scrambled eggs as I felt that too much protein intake at one go would not be palatable for me. 

           Another interesting fact about this dish is that pav bhaji masala is added besides other dry spices for some nice flavor. Typically, Anda Ghotala is relished with pav or bread. However, you may also enjoy with chapatti, paratha or rice. 

• 3 tbsp. + 1 tsp. butter
• 1 onion, chopped
• 2 green chilies, chopped
• 3-4 garlic cloves, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. pav bhaji masala
• 1/2 tsp. pepper powder
• 1 tomato, chopped
• 1-2 eggs, hard boiled & grated
• 1/3 cup water
• 1 tbsp. coriander leaves, chopped
• 1-2 eggs

              Heat 3 tbsp. butter in a pan and sauté the onion, green chilies and garlic till they turn light brown. 

              Then add all the dry spices mixed with some water. Sauté till the oil separates. 

              Now add the tomatoes. Cover and cook till it is soft and well mashed. Alternately, you can mash with a potato masher.

              Add the boiled and grated eggs and coriander leaves. Give it a stir. Then add 1/3 cup water and simmer till the gravy is semi thick. Keep aside.

               Heat remaining 1 tsp. butter and gently break open an egg. Sprinkle a pinch of salt, pepper powder, red chili powder and coriander leaves. Cover and cook one side only. Then switch off the flame.

               To serve, ladle the ghotala (gravy) on a serving plate and place the anda (fried egg) over it. Enjoy with some toasted pav for a memorable street style food experience. 

                         Heat 3 tbsp. butter. Sauté onion, green chilies & garlic till light brown.

                      Add all the dry spices mixed with some water. Sauté till oil separates. 

                                Add the tomatoes. Cover & cook till it is soft & well mashed.

                                  Alternately, you can mash with a potato masher.

                             Add the grated boiled eggs and coriander leaves. Give it a stir. 

                               Then add 1/3 cup water & simmer till the gravy is semi thick.

                        Heat remaining 1 tsp. butter & gently break open an egg. Sprinkle a 

                        pinch of salt, pepper powder, red chili powder & coriander leaves. 

                        Cover and cook one side only. Then switch off the flame.

                        To serve, ladle the ghotala (gravy) on a serving plate & place the anda

                        (fried egg) over it.

                        Enjoy with toasted pav for a memorable street style food experience. 

Dimer Dalna (Egg Curry - Bengali Style)

 

          Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. 

• 2-3 eggs, hard boiled & halved
• 1 potato, sliced
• 1 onion
• 1 tbsp. ginger. chopped
• 1 tsp. garlic, chopped
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. sugar
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee
• coriander leaves to garnish

         Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.

          Heat the remaining oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.

          Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. 

          Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.

          When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.

                        Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till 

                        light brown on both sides. Keep aside. 

                      Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds.

                                 Now add the onion paste and sauté till light brown. 

                       Add tomato puree, tomato paste & all the dry spices (except garam masala 

                       powder and salt). Fry till the moisture evaporates.

                               Add 2 cups water, salt and green chilies. Bring it to a boil.

                     Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or 

                     till the potatoes are cooked and the gravy slightly thickens.

                       When done, add the boiled eggs & cook, covered for a minute or two. 

                       To finish off, add ghee and garam masala.  

                                  Serve, garnished with coriander leaves.