Egg Roast is one of the simplest dishes to prepare but is also great on taste, the origins of roasting eggs in a masala sauce probably originated in the southern state of Kerala. Several families substitute red meat dishes with this dish as it is easy on the palate and pocket and most importantly it is also a healthy substitute. Egg Roast is normally consumed as an accompaniment with either chapattis (Indian flat bread) or poratas (typical all flour flat bread which is popular in Kerala, Tamil Nadu & Sri Lanka) or it is also used with steamed rice.
- 4 Hard Boiled Eggs – Slice into half
- 2 Medium sized onions
- 1 Large Tomato minced fine
- 1 Small Tomato chopped into large chunks
- 1 Tablespoon Ginger Garlic paste
- 4 Green Chillies sliced into half
- ¼ Teaspoon Cinnamon & Cloves powder
- 1 Sprig Curry leaves (separated from the stalk)
- 1 Tablespoon Coriander powder
- 1 Teaspoon Chili powder
- ¼ Teaspoon Turmeric powder
- Salt as per taste
- Heat oil in a Kadai and fry the onions until golden brown (add a pinch of salt to the onions as this will quicken the browning process)
- Add the ginger garlic paste until the raw smell disappears.
- Add the Coriander, Chili & Turmeric powders and sauté for 2 minutes
- Add the large tomato (chopped fine) and taste as per taste to the Kadai, sauté until the oil separates from the masala. Thrown in the green chillies and fry for a few minutes. Introduce the eggs and coat the pieces with the masala.
- Finally add the tomatoes which have been chopped large, curry leaves and the Cinnamon & Cloves power, sauté for a couple of minutes.