Egg Roast - Kerala Style and I am on Paper
Recipe type: curry
Cuisine: Indian
  • 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
  • Chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1½ tsp
  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.
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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at