Friday, November 12, 2010

Kerala Egg Roast

This is a simple egg curry usually made in our house as an accompaniment to Pathiri,Appam or Idiyappam. Since typically these are taken with sweetened coconut milk, having this curry along with that adds a spiciness to the otherwise sweet overall taste - making the mix of sweet and spiciness that we all love.


Hard-boiled egg – 4
Onion (sliced) – 2 cups
Green chilly (sliced) – 5
Tomato (sliced) – 1
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Ginger-Garlic paste – 1 tsp
Coconut milk -3 tbs optional
Curry leaves
Coriander leaves


Heat three teaspoons of  oil to it add curry leaves and ginger-garlic paste. Stir and when it gives a cooked smell add sliced onions. SautĂ© till the onions turn brown. Add green chillies. Saute for a minute. Add coriander powder, chilli powder, turmeric powder and garam masala mixed with a tablespoon of water. Stir well for a minute. Add 3 tablespoons of water or coconut milk.  Now add salt and the sliced tomatoes. Cook for three minutes or till tomatoes are cooked.Add boiled eggs and cook for another three minutes.

Garnish Egg Roast with coriander leaves and serve hot.

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