Kerala Egg Roast

Name: Kerala Egg Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 6 eggs, hard-boiled and peeled; 3 onions, thinly sliced; 2 tomatoes, chopped; 1 tbsp ginger-garlic paste; 2 sprigs curry leaves; 2 green chillies, slit; 1 tsp mustard seeds; 1 tsp garam masala; 1 tsp Kashmiri chilli powder; 1/2 tsp turmeric; 2 tbsp coconut oil; Salt to taste

Boiled eggs simmered in a deep onion-tomato masala with coconut oil, curry leaves, and warming Kerala spices.

Cuisine: Kerala (Kerala) · Style: Curry · Protein: Egg · Total time: 45 minutes · Difficulty: easy · Servings: 4 · Spice: 3/5

Ingredients

6 eggs, hard-boiled and peeled
3 onions, thinly sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 sprigs curry leaves
2 green chillies, slit
1 tsp mustard seeds
1 tsp garam masala
1 tsp Kashmiri chilli powder
1/2 tsp turmeric
2 tbsp coconut oil
Salt to taste

Steps

Score the peeled eggs with a few shallow cuts and set them aside. Heat coconut oil, crackle mustard seeds, then add curry leaves.
Cook onions with ginger-garlic paste and green chillies until deeply golden. Add tomatoes, turmeric, chilli powder, garam masala, and salt; cook until the masala is thick and glossy.
Fold in the eggs with a splash of water, cover, and simmer gently for 5 minutes so they take on the masala. Serve with appam, parotta, or rice.

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