Kerala Egg Roast (Egg in a thick spicy Onion sauce)

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Eggs – 4 (boiled and shelled)

Onion – 3 medium sized (finely sliced)

Tomato – 1 large (chopped)

Green chilly- 2 (slit lengthwise)

Ginger – 1 teaspoon (cut into fine strips)

Curry leaves – 1 sprig

Chilly powder – 1 1/2 teaspoon

Turmeric – 1/4 teaspoon

Coriander powder –  1/2 teaspoon

Pepper powder – 1/4 teaspoon

Fennel – 1 teaspoon

Cinnamon – 1/4teaspoon

Garam masala powder – 1/4 teaspoon

Oil – 4 tablespoons

Salt – to taste

Sugar – 2 pinch

Water – 1/2 cup

Vinegar – 1 teaspoon

How to:

Mix chilly powder, turmeric, coriander powder, pepper powder, fennel, cinnamon and garam masala powder with a little water to form a smooth paste and keep aside.

In a heavy bottomed pan heat oil and sauté the onions till they become transparent, you can speedup the process by adding a little salt to the onions. Next add the green chilies, ginger and curry leaves to the pan. Stir in the masala paste and fry on low heat till the oil separates. Now we can add the chopped tomatoes and sauté till the tomatoes are cooked. Add enough salt and 1/2 cup water (I don’t add water if I want the curry to be dry,which I think tastes better). Simmer and continue to cook on a low flame till the gravy thickens. Add sugar and stir (adding sugar is a personal choice). Make slits on the eggs and drop them into the curry. Cover and cook for a while. Serve hot with appam or puttu.