Kerala Style Spicy Egg Roast
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.   https://www.youtube.com/watch?v=y2NKo7RDghY&t=43s
Servings: 6 yield(s)
Ingredients
  • 6 eggs
  • 4 large onions
  • 1 tomato
  • 3 sprigs curry leaves
  • 4 cloves
  • 1 inch cinnamon stick
  • 5 back pepper corns
  • 3 green cardamom
  • 2 tsp. red chilli pd.
  • tsp. fenugreek pd.
  • a little salt to taste
  • a little fresh cilantro (for garnish)
  • 1 tsp. vinegar (optional)
Instructions
  1. Boil the eggs in salted water for about 12 minutes.
  2. When cool, remove shells from the boiled eggs and make a few slits all around each egg.
  3. Peel and slice the onions. wash and chop tomato into chunks.
  4. Heat oil in a pan and add in the whole spices (cloves, peppercorns, cinnamon and cardamom).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Garnish with fresh cilantro/coriander leaves and serve warm.