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Egg Roast ( Eggs / Kerala / Indian)

6 eggs
1 tomato, sliced
2 onions, sliced
3 cloves garlic, julienned
1 piece ginger, julienned
3 green chillies, slit
A few curry leaves
3 tsp coconut oil
1/2 tsp mustard
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin powder
salt to taste
1/2 cup water

In a heated pan, dry roast chilli, coriander, turmeric, garam masala and cumin powders. Keep aside. In a seperate pan, heat coconut oil and add mustard. After it splutters, add curry leaves, green chilli, ginger and garlic. Saute for a while. Add sliced onion to it and saute till onion is translucent and not browned. Add sliced tomatoes and saute. Now add the roasted spices, mix. Add water to make a thick gravy. Cook for a while. Slit the boiled eggs in halves. Place them in a serving dish and pour the cooked gravy over it. Serve hot.