Put on your aprons, pull out the pans and get cracking!
Serves – 4
Preparation time – 15 minutes
Cooking time – 20 minutes
Onions chopped – 2
Tomatoes chopped – 2
Garlic chopped – 2 cloves
Ginger chopped – 1 small piece
Curry leaves – 1 sprig
Garam masala powder – 3/4 teaspoon
Black pepper powder – 1/4 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Coriander Powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander leaves finely chopped – 1 Stalk
Water – 1/4 cup
2 tablespoons Coconut Oil or vegetable oil
Salt , to taste
- Add garam masala, pepper, chilli, coriander and turmeric powders and sauté for few minutes.
- Add chopped tomato and salt. Simmer for a few minutes until the tomato begins to boil.
- Add the 1/4 cup of water and bring the mixture to a boil.
- When the gravy starts boiling, turn the flame to low and 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. Kerala egg roast is ready to serve.