Kerala Style Egg Roast Recipe
Egg Roast is a great accompaniment to roti and steamed rice. It is a delicious and quick egg dish which can be cooked in a couple of minutes. It can be served for dinner or lunch.Let’s follow this Kerala Style Egg Roast recipe.
Ingredients
- 2Whole Eggs, boiled and quartered or halved
- 2Onions, finely chopped
- 2Tomatoes, finely chopped
- 2cloves Garlic, finely chopped
- 1Ginger, finely chopped
- 1sprig Curry leaves
- 3/4 teaspoonGaram masala powder
- 1/4 teaspoonBlack pepper powder, (adjust)
- 1 teaspoonKashmiri red chili powder
- 1/4 teaspoonCoriander Powder
- 1/4 teaspoonTurmeric powder (Haldi)
- 1Stalk Coriander leaves (Dhania), finely chopped
- 1/4 cupWater
- 2 tablespoonsCoconut Oil, (or any cooking oil)
- Saltto taste
Directions
- Heat oil in a Kadhai and add chopped ginger, garlic, onions, and curry leaves and cook on a low flame and saute until onions turn golden brown and tender.
- When onions have browned well, add garam masala, pepper, chili, coriander powder, and turmeric powder, and saute till you get a roasted aroma of the condiments.
- Add chopped tomato and salt and cook for a minute until the tomato begins to boil.
- Add the 1/4 cup of water and bring the mixture to a boil and when the gravy starts boiling, turn the flame to low, add boiled eggs.
- Cover the pan with a lid and cook for 10 to 15 minutes on a low flame.
- Turn off the flame and add chopped coriander leaves and give the mixture a gentle stir so that the eggs does not crumble.
- Serve the Kerala Style Egg Roast Curry Recipe with appam.
Meghna Nath
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