A super spicy, Eggilicious recipe coming straight from my native, The "Keral Style Egg Roast". It has an authentic Kerala touch to it as a generous amount of coconut oil & lots of curry leaves are added in this dish. This dish is very popular in every Kerala household as well as the local restaurants & is a great accompaniment to Vele Appam, Idi Appam, Pathiri, Parotta or any other steamed pancake or Indian bread. As I write this, my mouth has already started watering and am missing Kerala big time. I make this every time, when there are no veggies stocked in the refrigerator. It is so simple, quick & easy to prepare with less ingredients. All you need is some onions, tomatoes, EGGsetra.... :)
- 4 eggs (hard boiled)
- 2-3 medium onions (sliced finely, lengthwise)
- 3 large tomatoes (finely chopped)
- 2-3 green chillies (slit lengthwise)
- 1 tbsp of ginger - garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp meat masala (optional)
- 1 tsp ground black pepper
- 8-10 curry leaves
- 1 tsp mustard seeds
- 3 tbsp oil (preferably coconut oil)
- salt to taste
- Heat oil in a deep based pan or Kadai. Splutter the mustard seeds. Then add the onions & curry leaves & saute for 2 minutes.
- Now add the ginger-garlic paste & slit green chillies to it and saute well till the raw smell of the ginger-garlic goes.
- Now add the tomatoes to it & mix well. Add salt, red chilli powder, turmeric powder, pepper powder, coriander powder, meat masala & stir well until tomatoes go mushy.
- When the onion-tomato mixture turns into a brown paste, add a cup of water to it. Let the gravy come to a boil.
- Meanwhile, cut the boiled eggs into halves. Sprinkle them with little salt & a pinch of red chilli powder.
- In a frying pan, pour a tsp of oil and roast the eggs on both sides for a minute on each side.
- Put the eggs in the tomato gravy and stir well. Switch off the heat. Drizzle some coconut oil over the gravy & garnish with some curry leaves.