Egg Roast – Kerala Style

Egg Roast and Poori, a perfect pair…

Before I talk more about this dish, let me share a little piece of happy news with all my readers. I was featured on a newspaper couple days ago. It was in deed an exciting moment. Part of the article is online here. The print version had my picture and a recipe.

My husband and I were on a non-meat run last week. Our goal was to give up meat for a full week and eat seafood, eggs and lots of vegetables. Here is one of our dinners made with hard boiled eggs.

Poori and egg roast when served together makes a perfect breakfast or dinner. Poori is fried puffed up wheat roti, which is very common in India. It goes well with almost all curries. I will post the recipe for making poori soon.

The key to making a delicious egg roast is to roast the onions well till it turns brown. I put some gashes on the hard boiled eggs and cooked them nestled in the onion roast for some more time. This egg roast tasted very aromatic and was flavorful.

Egg Roast:

Ingredients:

  • Hard boiled eggs, shelled- 5
  • Oil- 2 tbsp
  • Mustard Seeds(optional)- 1 tsp
  • Red onion, cut thin long- 3
  • Green chilies, halved- 2
  • Ginger Garlic paste- 1 1/2 tbsp
  • Garam Masala- 1 tsp
  • Curry leaves- 1 sprig
  • Tomatoes, chopped- 2
  • Cilantro, chopped- 1 handful
  • Salt- to taste

Masalas:

  • Chili powder- 1 1/2 tsp
  • Turmeric powder- 1/8 tsp
  • Coriander powder- 1 1/2 tsp
  • Fennel powder- 1 1/2 tsp

Instruction

  1. Boil the eggs completely immersed in water over high heat for 15 minutes. Remove from the heat and let it cool down in the saucepan.
  2. When the eggs have cooled down,de-shell the eggs and rinse the eggs under water to wash off any tiny shells that is stuck on it, keep aside.
  3. Heat a non-stick pan over medium heat, add oil and add mustard seeds when the oil gets hot, let it splutter.
  4. Add onions that are cut very thin and long to the oil.
  5. Sprinkle little salt to it, combine.
  6. Saute the onions till it turns tender.
  7. Add green chilies, ginger garlic paste, garam masala and curry leaves to it, combine well and cook for sometime.
  8. Cook till the onions start to turn light brown.
  9. Now, add chopped tomatoes and cook till it gets mashed up completely.
  10. Add all the masalas mentioned in the ingredients one by one and combine well.
  11. Cook the onions along with the masala for some more time.
  12. Taste and add more salt.
  13. Make a couple of slits or gashes on the boiled eggs.
  14. Place the eggs over the cooked onions and cover the eggs with the onion mixture. Sprinkle cilantro over it.
  15. Cover the pan with its lid and cook over medium low heat for 5 minutes so that the masala will get into the eggs.
  16. If the roast is getting too dry you could sprinkle some water to it and cook.
  17. Remove from the heat and keep covered for sometime.
  18. Serve with Poori, Chapati, Orotti etc.
Tips:
  • Make a couple of slits or gashes over the boiled eggs before adding to the roast.
  • After de-shelling the eggs, rinse with water to wash off any tiny shell particles stuck on it.
  • Make sure to cut the onions thin so that it will cook fast.
  • If you are a hard core vegetarian, then skip the eggs and just have the onion-tomato roast even that by itself tastes delicious.

 

Egg Roast - Kerala Style and I am on Paper
 
Author:
Recipe type: curry
Cuisine: Indian
Ingredients
  • Hard boiled eggs, shelled- 5
  • Oil- 2 tbsp
  • Mustard Seeds(optional)- 1 tsp
  • Red onion, cut thin long- 3
  • Green chilies, halved- 2
  • Ginger Garlic paste- 1½ tbsp
  • Garam Masala- 1 tsp
  • Curry leaves- 1 sprig
  • Tomatoes, chopped- 2
  • Cilantro, chopped- 1 handful
  • Salt- to taste
Spices
  • Chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1½ tsp
Instructions
  1. Boil the eggs completely immersed in water over high heat for 15 minutes. Remove from the heat and let it cool down in the saucepan.
  2. When the eggs have cooled down,de-shell the eggs and rinse the eggs under water to remove any tiny shells that is stuck on it, keep aside.
  3. Heat a non-stick pan over medium heat, add oil and add mustard seeds, let it splutter.
  4. Add onions that are cut very thin and long into the oil.
  5. Sprinkle little salt to it, combine.
  6. Saute the onions till it turns tender.
  7. Add green chilies, ginger-garlic paste, garam masala and curry leaves to it, combine well and cook for sometime.
  8. Cook till the onions start to turn light brown.
  9. Now, add chopped tomatoes and cook till it gets mashed up completely.
  10. Add all the masalas mentioned in the ingredients one by one and combine well.
  11. Cook the onions along with the masala for some more time.
  12. Taste and add more salt.
  13. Make a couple of slits or gashes on the boiled eggs.
  14. Place the eggs over the cooked onions and cover the eggs with the onion mixture. Sprinkle cilantro over it.
  15. Cover the pan with its lid and cook at medium low heat for 5 minutes so that the masala will get into the eggs.
  16. If the roast is getting too dry you could sprinkle some water to it and cook.
  17. Remove from the heat and keep covered for sometime.
  18. Serve with Poori,Chapati,Orotti etc.
Notes
Make a couple of slits or gashes over the boiled eggs before adding to the roast.
After de-shelling the eggs, rinse with water to wash off any tiny shell particles stuck on it.
Make sure to cut the onions thin so that it will cook fast.
If you are a hard core vegetarian, then skip the eggs and just have the onion-tomato roast even that by itself tastes delicious.

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @thasneen on Twitter
Add me on Google+
on Google+

If you enjoyed this, Like or Comment below to let me know!

Leave A Response

Rate this recipe: