Make vertical slits on the eggs and keep them aside
Heat the oil and add the curry leaves
Now, add the sliced onions
Once they turn soft and translucent, add the ginger garlic pastes
When their raw smell disappears, add the chopped tomato, chilis and ¼ cup hot water (to cook the tomatoes)
Let the tomatoes turn mushy and then add the spice powders
Mix well and cook for 5-6 minutes and then add the eggs
Over medium flame, toss them around in the onion masala so that it coats well
When that is done, sprinkle the garam masala, turn the heat up and toss the eggs around for 2-3 minutes, so that it gets a nice, crisp layer
Garnish with some chopped coriander leaves and serve the Kerala style egg roast hot, with parathas and/or rice
