Kerala Egg Roast

INGREDIENTS

• 4 eggs (boiled)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/4 tsp fennel seeds
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tbsp coconut oil (or any cooking oil)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1/4 cup coconut milk (optional)

Recipe

Step 1: Prepare the Boiled Eggs

- Start by boiling the eggs until hard. Once boiled, peel the eggs and set them aside.

- Optionally, you can lightly score the boiled eggs using a knife to help the masala stick better.

Step 2: Temper the Spices

- Heat coconut oil in a pan. Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter for a few seconds.

Step 3: Sauté the Onions

- Add the sliced onions to the pan and sauté until they turn golden brown. This should take around 5-7 minutes.

- Add the green chilies and ginger-garlic paste, and sauté for another 2 minutes until the raw smell of ginger-garlic disappears.

Step 4: Add Tomatoes and Spices

- Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.

- Cook until the tomatoes soften and the oil starts to separate from the masala.

Step 5: Add the Coconut Milk (Optional)

- If using coconut milk, add it to the masala at this point and simmer for a few minutes to blend the flavors together.

Step 6: Add the Eggs

- Add the boiled eggs to the pan and gently coat them with the masala.

- Allow them to absorb the flavors for 3-4 minutes on low heat.

- You can also cut the eggs in half before adding them to the pan to allow the masala to penetrate better.

Step 7: Garnish and Serve

- Once the eggs are well coated with the masala, remove from heat. Garnish with freshly chopped coriander leaves.

- Serve hot with appam, parotta, or steamed rice for a delicious Kerala-style meal!