HungryForever

Kerala Egg Roast

We prefer our egg roast with some gravy while restaurant-style Kerala egg roast tends to have a richer, thicker gravy. No matter how you prefer to make egg roast, it uses the same basic ingredients and is very easy to prepare.

Servings	Prep Time
4	10minutes

Cook Time

30minutes

Servings	Prep Time
4	10minutes

Cook Time

30minutes

Ingredients

4 eggs
2.5cups of onionssliced thin, tightly packed
1cup of ripe tomatoescut into small cubes
A fistful of fresh curry leaves
2tbsp of Coconut oil
1/2tsp of red chilli powderadjust to taste
1/2tsp of cumin powderjeerakam powder
1tsp of coriander powdermalli powder
1/4tsp of Turmeric Powder
1/4tsp of black pepper powder
2 green chilliessplit – optional – adjust red chilli powder quantity accordingly
3tbsp of finely chopped coriander leaves for garnishcilantro
1/2tsp of Mustard Seeds
1tsp of freshly crushed garlic
1tsp of grated fresh ginger

Instructions

Here’s how I make perfect boiled eggs after seeing the instructions on Martha Stewart’s website.
Wash the eggs thoroughly under running water and add to a pan of tap water. Use a large enough pan so that the eggs are not on top of each other and make sure there’s enough water to cover the eggs completely.
Place on medium heat and bring the water to a rolling boil. Once it starts boiling well, turn off heat and cover the pan. Set aside for 30 mins or so while you prepare the gravy for egg roast.