Kerala Style Egg Roast | Easy Recipe

Kerala Egg Roast and Poori, can never go wrong…

My husband and I were on a non-meat run last week. Our goal was to give up meat for a full week and eat seafood, eggs, and lots of vegetables. Here is one of our dinners made with hard-boiled eggs.

Poori and egg roast when served together makes a perfect breakfast or dinner. Poori is fried puffed-up wheat roti, a popular fried bread in India. It goes well with almost all curries. Here is the recipe for making poori.

The key to making a delicious egg roast is to roast the onions well till they turn brown. Cook the hard-boiled eggs nestled in the onion roast for some more time. This egg roast tasted very aromatic and was flavorful.

Egg Roast

Ingredients

• Hard-boiled eggs, shelled-  4 to 6
• Coconut oil- 2 tbsp
• Onions, sliced thin- 3, large-sized
• Ginger- garlic crushed or paste- 1 1/2 tbsp
• Green chilies, halved- 2
• Curry leaves- 1 sprig
• Tomatoes, chopped- 2
• Salt- 1 1/2 tsp
• Kashmiri chili powder- 2 tsp (for more heat add regular chili powder)
• Turmeric powder- 1/8 tsp
• Coriander powder- 1/2 tbsp
• Garam masala- 1/2 tsp (optional)
• Cilantro, chopped- 3 tbsp

Instruction

1. In a saucepan, cook the eggs completely immersed in water over medium heat for 15 minutes.
2. After cooking, immediately plunge the eggs into cold water to stop cooking for 5 minutes.
3. When the eggs have cooled down, peel off the shells, rinse the eggs under running water to discard any tiny shells that might be stuck on them, and keep them aside.
4. Place a pan over medium heat, add oil.
5. I used yellow onions & sliced them in my food processor so they would be thin & even.
6. Add the sliced onions and season with 1 tsp salt.
7. Saute the onions for a few minutes.
8. Add ginger-garlic paste, green chilies, and curry leaves, combine well & cook till onions turn golden in color.
9. Now, add chopped tomatoes and cook covered till tomatoes have mashed up.
10. Stir fry till the onions turn golden brown.
11. Add all the spices & salt, combine well & cook for a few minutes.
12. Using a knife, put a couple of slits or lines on the hard-boiled eggs.
13. Place the eggs over the onion masala & wrap them up. 
    
14. Cover the pan & cook over medium-low heat for 5 minutes so that the spices & flavors will infuse into the eggs.
15. If it’s getting dry & sticking to the pan, you could sprinkle some water and cook.
16. Finally, garnish with chopped cilantro.
17. Take the pan off the heat and keep it covered for some time.
18. Enjoy with Poori, Chapati, Orotti, Appam, Kerala Parotta or Wheat Paratha

Egg Roast - Kerala Style and I am on Paper

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Author: Thasneen

Recipe type: curry

Cuisine: Indian

Serves: 5 people

Ingredients

• Hard-boiled eggs, shelled- 4 to 6
• Coconut oil- 2 tbsp
• Red or yellow onions, sliced thin- 3, large-sized
• Ginger- garlic crushed or paste- 1½ tbsp
• Green chilies, halved- 2
• Curry leaves- 1 sprig
• Tomatoes, chopped- 2
• Salt- 1½ tsp
• Kashmiri chili powder- 2 tsp (for more heat add regular chili powder)
• Turmeric powder- ⅛ tsp
• Coriander powder- ½ tbsp
• Garam masala- ½ tsp (optional)
• Cilantro, chopped- 3 tbsp

Instructions

1. In a saucepan, cook the eggs completely immersed in water over medium heat for 15 minutes.
2. After cooking, immediately plunge the eggs into cold water to stop cooking for 5 minutes.
3. When the eggs have cooled down, peel off the shells, rinse the eggs under running water to discard any tiny shells that might be stuck on them, and keep them aside.
4. Place a pan over medium heat, add oil.
5. I sliced the onions in my food processor so they would be thin & even.
6. Add the sliced onions, and season with 1 tsp salt.
7. Saute the onions for a few minutes.
8. Add ginger-garlic paste, green chilies, and curry leaves, combine well & cook till onions turn golden in color.
9. Now, add chopped tomatoes and cook covered till tomatoes have mashed up.
10. Stir fry till the onions turn golden brown.
11. Add all the spices & salt, combine well & cook for a few minutes.
12. Using a knife, put a couple of slits or lines on the hard-boiled eggs.
13. Place the eggs over the onion masala & wrap them up.
14. Cover the pan & cook over medium-low heat for 5 minutes so that the spices & flavors will infuse into the eggs.
15. If it's getting dry & sticking to the pan, you could sprinkle some water and cook.
16. Finally, garnish with chopped cilantro.
17. Take the pan off the heat and keep it covered for some time.
18. Enjoy with Poori, Chapati, Orotti, Appam, Kerala Parotta.

Notes

Make a couple of slits or lines over the boiled eggs before adding to the onion masala.
After de-shelling the eggs, rinse in water to remove any tiny shell particles stuck on them.
Make sure to cut the onions thin so that they will cook fast.

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