This was in my list to do from a long time. Making egg curry or egg recipes for lunch and dinner are so easy, but don’t easily opt for that. Not sure why, but feels like I always like to experiment and complicate things than keeping it easy and simple. lol But usually prefer for breakfast or make burji, or egg drop curry for other mostly dinner so that it’s better with roti/chapati.
This recipe takes a little longer as usually egg roast has lot of onions and need to be saute’d for a longer time until the quantity is almost 1/3. Any dish when cooked in medium/low flame for longer time tastes better, as all the flavor is well mixed and even the color is so inviting.
Next time I will try the OPOS method or in IP, because it saves time and don’t have to baby sit or stir is so constantly. 😉
I wanted to make it Kerala style because it’s very common and uses minimum ingredients, but tastes so good. 🙂
- 6 Eggs
- 2-3 Onions sliced thin
- 2 Tsp Coconut Oil
- 2 Green Chilies
- 1 Sprig Curry Leaves (didn't have it)
- 2 Tomatoes chopped
- salt as needed
- 1 1/2 Tsp Kashmiri Red Chili powder
- 2 Tbsp Coriander powder
- 1/2 Tsp Garam Masala powder
- 1 Inch Ginger
- 3 Cloves Garlic
- 1 Tsp Whole Black Peppercorns
- 1 Tsp Fennel Seeds
- In a thick bottom vessel, add water, eggs and boil it for 15 mins or until eggs are cooked. Drain the water, add cold water and let it come to room temp and then peel the eggs and wash them and keep it aside.
- Meanwhile in a pestle or you can use chopper or blender and pulse, ginger, garlic, black peppercorns and fennel seeds to a very coarse mix.
- In a kadai or pan, add coconut oil and when medium hot add the coarse ground mix, saute until the raw smell is gone or until golden brown, now add onions and salt and saute it until translucent, add green chilies and curry leaves, saute the onions until they turn golden brown.
- Now add the spices and saute it until the masala turns dark in color on low-medium flame. you can see that the oil comes out.
- Now add tomatoes, cover and cook for 5 mins and saute until it becomes thick gravy and well cooked.
- Make slits into the eggs and add to the roast and roast in low-medium flame for more 5-7 mins. The egg roast is all done and you can eat with chapati/roti/paratha/rice.
- I made coconut jeera rice to go with it. It was yummy 🙂