Kerala style egg roast
A super yummy and easy egg roast recipe, perfect with Indian breads and rice
Equipment
- Shallow cooking pot
Ingredients
- 3 large eggs hard boiled
- 1 large onion sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium tomato chopped
- 1 tsp black pepper crushed
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 2 tsp garam masala
- 5-6 curry leaves
- 3-4 green chilis slit
- 2 tbsp coconut oil
- 1 tbsp coriander leaves
- salt to taste
Instructions
- 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
Notes
- tbsp - tablespoon
- tsp - teaspoon