Kerala Egg Roast

Kerala egg roast is serving hard boiled egg along with a caramelized onion curry. Caramelized onions are best way to bring flavor to a curry.This is a spicy roast. You can make it milder by adding Coconut milk. Kerala egg roast goes best with Puttu and Appam. It can be served along with other Indian flat breads also.

Preparation time- 25 mins

Servings- 2

Ingredients

Onion- 3 nos medium sliced

Tomato- 2 nos sliced

Curry Leaves- 1 Strand

Green Chilly- 1 no

Egg- 2 nos Hard boiled

Coconut Oil- 1 tbsp

Ginger- 1 tbsp chopped finely

Garlic- 1 tbsp chopped finely

Salt to taste

Water- 1/2 Cup

Turmeric powder- 1/4 tsp

Red chilly powder- 1/2 tsp

Pepper powder- 1/2 tsp

Coriander powder- 1 tbsp

Garam masala powder- 1 tsp

Method

Slice onions & tomatoes nice and even lengthwise. Finely chop ginger and garlic. Hard boil egg, remove the shell and split into two.

Heat oil in a pan,add ginger & garlic and saute for a min or two. Add curry leaves.

Add onions, salt and green chillys. Now is your "patience- testing round". Wait till they become golden brown. This is the tastemaker of the recipe, so no skipping.

This is the color we are looking for. 

Add all the masala powders and saute for a min.

Add in the tomatoes and saute til the tomatoes are sort-of gooey.

Add water. Check for salt. Once the curry becomes your required consistency, remove from fire.
I needed an almost-thick or no gravy type egg roast.

Keep the eggs on a serving plate and cover it with the hot masalas. Let it sit for a min or two before serving it.

PS:-

• I used a standard 250 ml measuring cup.
• You can use 1 tbsp of ginger-garlic paste instead of chopped ones.
• You can reduce the cooking time of onions by keeping in microwave for 3-4 mins before sauteing in oil.
• In traditional egg roast we don't use garam masala.