Kerala Egg Roast
A traditional Kerala-style egg roast featuring hard-boiled eggs cooked in a rich, spiced onion and tomato gravy, enhanced with aromatic spices and coconut oil.
Ingredients
- 5 units Egg
- 3 units Onions
- 1 medium piece Ginger
- 4 units Garlic cloves
- 3 units Green chillies
- 0.25 teaspoon Fennel seeds
- 0.5 teaspoon Black crushed pepper
- 1 sprig Curry leaves
- 2 teaspoons Kashmiri chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Coconut oil
- 2 units Tomatoes
- 0.25 teaspoon Sugar
- 1 to taste Salt
- 0.25 cup Water (Adjust as needed for consistency)
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Instructions
- 1In a pan, heat coconut oil over medium heat. Add the ginger, garlic, fennel seeds, and black crushed pepper. Sauté until aromatic.
- 2Add sliced onions, green chillies, curry leaves, and salt to the pan. Sauté until the onions turn golden brown.
- 3Stir in turmeric powder, Kashmiri chili powder, coriander powder, and garam masala. Cook until the raw aroma of the spices dissipates.
- 4Add chopped tomatoes to the pan. Mix well, cover, and cook until the tomatoes become soft and mushy. Add a little water and sugar, then simmer.
- 5Gently add the boiled eggs to the pan. Roast for an additional 2 minutes, ensuring the eggs are well coated with the masala.