Category: Eggs, Main Course
Yields:
6 Servings
Difficulty: Medium
Kerala style egg roast is a popular dish that is served with traditional dishes such as appams and puttu. It also makes a great side dish for rotis, parathas, bread and dinner rolls. This is a mildly spicy dish.
Ingredients
Instructions
- Boil the eggs in salted water for about 12 minutes.
- When cool, remove shells from the boiled eggs and make a few slits all around each egg.
- Peel and slice the onions. wash and chop tomato into chunks.
- Heat oil in a pan and add in the whole spices (cloves, peppercorns, cinnamon and cardamom).
- Fry the spices for a minute and then add in the sliced onions and the curry leaves. Add a pich of salt and fry the onions until they turn golden brown, about 10 minutes.
- Add the rest of the seasonons and fry again for 3 to 4 minutes. At this stage, of the dish looks dry, add a couple of tbsp. of water.
- Now add the eggs into the onion paste and gently mix well. Sprinkle a little salt, back pepper pd. and garam masala over the eggs at this stage.
- Next add in the tomato chunks and mix gently. Add in a tsp. of vinegar if desired. Close the pan with a lid at this stage and leave it to simmer for about 5 minutes until the eggs turn a light brown around the edges.
- Garnish with fresh cilantro/coriander leaves and serve warm.