At home, my mother makes egg roast with a really thick gravy which is very spicy and to balance the spice she normally serves it with a potato/vegetable curry that has coconut milk in it.
I love the spicy egg curry, but like I said before, the husband is not a fan of too much spice and also needs pretty good gravy to “soak” his bread/appam/roti in it. And therefore, I try to make it a little less spicy and with a little gravy to it. Perfectly browned onions are the base of this slowly stir-fried egg roast. In Kerala, this is usually served for breakfast with puttu, appams, or Idiyappam. And at dinner they even have it with parotta.
KERALITE EGG ROAST
- Eggs – 6 hardboiled
- Onion – 3 sliced
- Ginger-Garlic paste – 1/2 tablespoon
- Tomato – 1/2, chopped
- Turmeric powder – 1/2 teaspoon
- Chilli powder – 1 1/2 tablespoon
- coriander powder – 1 tablespoon
- Garam Masala – 1/2 teaspoon
- Curry leaves – 1 sprig
- Salt – as required
- Oil – 3 tablespoons
Remove the shells of the eggs and make 4 slits on each egg.
Heat 1 teaspoon oil in a pan and shallow fry the eggs turning it I frequently so it roasts a little i.e starts to turn a slight brown (This step is optional…you can just move on to the next step).
Heat the remaining oil in a pan and saute the sliced onions till it’s golden brown.
And the ginger garlic paste and saute for another minute.
To this add the chopped tomatoes and toss it for another few minutes till the tomatoes get cooked.
Add chilli, turmeric, coriander and garam masala powders. Stir till the powders lose its rawness.
Add curry leaves and a little water so that the powders get mixed well.
Now add the eggs and combine it well in the masala. Let it cook on low heat for about 5 minutes so that the eggs absorb the masala really well.
Garnish with Curry leaves and serve.
NOTE : If more gravy is required or you want to make it less spicy….add half cup thick coconut milk to it and cook for 2 minutes on low heat.