Egg Roast is a famous Kerala egg dish. It is usually a bit on the spicier side and enjoyed with palappam or porottas or chappatis.
Ingredients
- 4 hard boiled eggs
- 4 large onions sliced very thinly
- 1 tbsp of ginger-garlic paste, coarsely ground
- 1 large tomato finely chopped after removing the skin by blanching the tomato in boiling water for a few seconds. Use ripe tomatoes so that they are not sour.
- 1½ tsp of coriander powder
- 1½ tsp of Kashmiri chilly powder
- 1 tsp of garam masala (Grind 1” piece of cinnamon, ½ tsp of aniseed, 3 cloves, 2 pods of green cardamom)
- 1 tsp of black pepper powder (reduce this amount if you want a less intense flavour of the black pepper)
- 4 dessert spoon of vegetable oil
- 1 sprig of curry leaves
- Salt as required
- ½ cup of water
Method
- Take a kadai and heat the oil
- Once the oil is hot, add the ginger garlic paste and sauté it for a couple of minutes on low flame
- Add the sliced onions and sauté the onions till they turn golden brown (slightly on the darker side)
- Move the onions to one side of the pan and add a little more oil if needed, so that there is sufficient oil in the center of the kadai. There should be at least 1 tbsp of oil at the center of the kadai
- Mix the masala powders into a thick paste by adding a little water
- Add the masala powder mix to the oil and sauté the masala for a minute
- Now mix together the onions and sauté for a couple of minutes more
- Add the curry leaves and then the tomato
- Sauté on medium heat till the oil seperates. This could take a few minutes.
- Add the water a little at a time, so that you have a thick gravy.
- Add salt as per need
- Add the boiled eggs after putting gashes on the eggs
- Cover and cook for 5 minutes
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