By Devi Poojari
March 24, 2024
A spicy and flavoursome egg side dish that pairs well with appams, rotis and even a slice of toast – this Kerala-style egg roast is an offbeat breakfast experience. Throw together pantry ingredients to create a dish that is sure to feature repeatedly on your menu for the week.
3 hard-boiled eggs, peeled 2 onions, sliced thinly 2 teaspoons ginger-garlic paste 1 sprig curry leaves 1 tomato, finely chopped 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoons coriander powder ½ teaspoon black pepper powder ¼ teaspoon garam masala 2 tablespoons coconut oil ¼ cup hot water Salt, to taste
Heat the oil in a kadhai to temper the fennel and mustard seeds, as well as curry leaves.
Add the sliced onions and cook on a medium-high flame until they start to caramelise.
Add the ginger-garlic paste and cook for about a minute before tipping in the chopped tomato.
Continue to cook further for 4-5 minutes, until the mixture starts to turn mushy.
Add the spice powders and mix well to combine, before adding in the hot water and allowing the mixture to simmer for a couple of minutes.
Season with salt and drop in the peeled boiled eggs before using the spoon to coat the spice mixture on all sides.
Cover and cook for an additional 2-3 minutes before increasing the flame and allowing any residual moisture to evaporate.
Once the mixture turns glossy and dry, turn off the heat and serve hot.