Pure bliss for connoisseurs of spicy Indian food, I had this dish for the first time in a Kerala cuisine restaurant near to my office back in Bangalore, India and since then this dish became one of my favorites. I have learned this recipe from one of my friend from Kerala and definitely with my own twists ;).
It is one of the most popular dish in Kerala, India. Egg roast is a lip-smacking spicy preparation the eggs cooked in a delicious onion, tomato gravy with few Indian spices. In Kerala, people eat this with steamed appams but this dish also goes well hot chapatis, parathas, biryani, tomato rice or even plain steamed rice as well. Vibrant color of this dish comes mainly from garam masala powder and cumin powder.
So let’s prepare this yummy dish and I am sure it’s going to be a hit among your family and friends.
Recipe type: Main course
Prep time: 20 mins
Cook time: 20 mins
Level of cooking: Easy
- 4 hard boiled egg, cut into halves
- 1 medium-sized onion, finely sliced
- 1 small-sized tomato, finely chopped
- 1 tsp ginger-garlic paste
- Few ginger Julienne
- 1 sprig curry leaves
- 1/4 tsp black pepper powder
- 1-2 tsp garam masala powder
- 1/2 tsp red chilli powder
- 2 green chilies,slit into two
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1-2 tsp cumin powder
- 1/4 cup water
- Salt to taste
- 2 tbsp oil
- Finely chopped coriander leaves
- Heat oil in a wok, add cumin seeds, mustard seeds, once they start to splutter add curry leaves and green chilies.
- Add ginger-garlic paste and sauté till raw smell goes off.
- Add onions, sauté till golden brown.
- While onions are getting saute, add chili powder, coriander powder, turmeric powder,cumin powder, black pepper powder and garam masala powder and saute till masala cooks well.
- Add tomatoes and ginger julienne, mix well and let it cook till you see masala releasing the fat.
- Add some water and let it boil for 2-3 mins.
- Add boiled egg and stir gently, else egg yolk will come out.
- Let it simmer for 3-4 mins on low flame and then turn off the gas.
- Garnish with coriander leaves and serve hot with your favorite breads or rice.
- You can also add whole boiled eggs to this masala gravy instead of halves if you like.
- If you are putting whole boiled eggs, put little cuts on the egg white, it helps in absorbing the masala in the eggs as well and enhance the taste.
- Spices can be adjusted as per your liking. The ratio I have used makes it little spicy.
- In this gravy ratio of onions are more than tomatoes.