I spent my free time scrolling food pages in Instagram and some of the Kerala based food pages are so addictive. One such page is Chef Pillai and I love all his dishes. His dishes remind me of food at my maternal grand mothers house and I always drool over his egg roast which he pairs with Kerala parotta or Idiyappam. Recently, I am making it quiet often at home and hence thought of sharing it here.
Ingredients:Big Onion - 2
Tomato - 1(small)
Ginger - 1/4 inch piece
Garlic - 2 cloves
Green Chilli - 1(slitted)
Curry leaves - few
Coconut oil - 1 tblsp
Kasmiri Chilli Powder - 1 tsp
Black Pepper Powder - 1/2 tsp
Turmeric powder -1/4 tsp
Garam Masala - 1/2 tsp
Salt - as required
Boiled Eggs - 3
Coriander leaves - few(chopped finely)
Method:
1. Chop the onions and tomato. Slit the green chilli, crush the ginger and garlic. In a thick bottomed pan, add the coconut oil and crackle the curry leaves. Now add and sauté the crushed ginger and garlic. Add the chopped onions and cook it until it turns soft.
2. While cooking the onion, you can add some salt as required. Then add the chopped tomato and the slitted green chilli. Reduce the flame to low and cover cook until the tomato mashes.
3. Add the chilli powder, turmeric powder and pepper powder. Mix it well and cook until the raw smell of the masala leaves. You can add a splash of water if the masala dries up. Finally, add the garam masala.
4. Adjust the salt at this stage and add the boiled eggs. Switch of the flame and keep it covered for 10 mins before serving. Garnish it with chopped coriander leaves.
The Kerala egg roast goes well with appam, idiyappam, parotta and chapathi.
Points to remember:
- You can add more water if you feel it is drying up.
- Roasting the spice powders in oil, gives nice flavor. Just before adding the spice powders, make a well in the middle of the onion and add a splash of coconut oil and add the chili, turmeric and pepper powder. Roast it in very low flame for few seconds before mixing it with onion tomato masala.
- I didn't have any coriander leaves, so I skipped it. Please add it if you have for better flavor.
Happy's Cook - Divya
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