Egg Roast goes well with Appam, Chapathi or Porotta and is very tasty and hot. Ingredients Egg boiled - 3 Coriander Powder - 2 tsp Chilly Powder - 2 tsp Pepper Powder - 1/2 tsp Turmeric Powder - 1/2 tsp Oil - 3 tbsp Mustard Seeds - 1 tsp Curry Leaves - 1 stem Big Onion Sliced - 1 cup Water - 1/2 cup Vinegar - 1 tbsp Salt - as to taste Method Mix all the powders in water to make a paste. Heat oil in a pan and splutter mustard seeds and curry leaves. Saute the onions for some time and add the masala paste to the onions. Add vinegar and water and allow it to boil. When the gravy thickens, add the boiled eggs and remove from fire when the gravy is thick enough to cover the eggs.