Keralas egg roast curry
2 hard-boiled eggs; cut into halves or quarters

2 medium size onions; finely chopped

2 large tomatoes; finely chopped or tomato puree

2 to 3 cloves garlic; finely chopped

1 small piece ginger; finely chopped

1 sprig curry leaves

3/4 teaspoon garam masala

1/4 teaspoon black pepper powder (adjust to taste)

1 teaspoon kashmiri chilli powder

1/4 teaspoon of coriander powder

1/4 teaspoon turmeric powder

a small buuch of coriander leaves; finely chopped

1/4 cup water

2 tablespoons oil; preferably coconut oil

salt to taste

Directions for Kerala Style Egg Roast Recipe
To begin making the egg roast recipe, heat oil in a wok and add chopped ginger, garlic, onions and curry leaves. Turn the heat to medium and saute until onions turn golden brown and tender.

When onions have browned well, add garam masala, pepper, chilli, coriander and turmeric powders and saute till you get a roasted aroma of the condiments. Now add chopped tomato and salt. Simmer for a few minutes until the tomato begins to boil.

At this stage, add the 1/4 cup of water and bring the mixture to a boil. When the gravy starts boiling, turn the flame to low, add boiled eggs. Cover the pan and simmer the egg roast for 10 to 15  minutes. Turn off the heat, add in the chopped coriander leaves and give the mixture a gentle stir so the eggs does not crumble.

Serve the Kerala Egg Roast  with steamed rice.

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