Egg Roast

Recipe No: 19

When hunger struck us while we were roaming around in Ernakulam during our visit to Kerala last year, we got into this comparatively small sized restaurant for breakfast inVytilla. I forgot the name of the place but, the taste of the egg roast they served with Appam still lingers my taste buds. With this recipe I tried to recreate that taste as much as I can….

Ingredients                                    Serves 4

• Hard boiled eggs………..…4 no.
• Coconut oil………………..…3 Tablespoons
• Mustard Seeds…………....1/2 Teaspoon
• Onion sliced thinly…….....4 cups
• Indian Green Chilly……...3 sliced lengthwise
• Ginger………………………..One 1 inch piece sliced lengthwise
• Garlic………………………... 4-5 large ones sliced lengthwise
• Curry Leaves……………….2-3 Sprigs
• Red Chilly Powder………..1 Teaspoon
• Turmeric Powder………....1/4 teaspoon
• Garam Masala Powder.…1/2 Teaspoon (homemade)
• Tomato sliced……………….1/2 Large
• Coconut milk………………...1/3 cup
• Water…………………………..1/2 cup
• Salt……………………………....as needed

Method of Preparation

1. Heat oil in a pan and add Mustard Seeds.
2. When the Mustard seeds crackle, add Onion, Ginger, Garlic, Green chilly, and Curry leaves and saute till the Onion starts to brown on the sides. Don't burn the onions.This will take around 8 to 10 minutes on medium high heat.
3. After Sauteing, reduce the heat to medium low and add Chilly powder, Turmeric powder and Garam Masala Powder and saute well for 3 to 4 minutes till the raw smell is gone. This stage is very important and will determine the color and the taste.
4. Add tomato slices and saute for a minute.
5. Add water and the Coconut milk and allow simmering.
6. Add whole eggs or egg halves as you like and mix with the gravy.
7. Switch off the flame when the desired thickness is reached. Allow it to rest for 15 minutes before serving. As this roast sits, it will become dark.
8. Egg roast goes well with Appam or Chappathi.

Make it, enjoy the deliciousness and
serve it to your family with love…..