Kerala Egg Roast

Name: Kerala Egg Roast
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 eggs; 2-3 chopped onions; 2 chopped tomatoes; 1 tsp salt; 1 tsp turmeric; 2 tsp red chilli powder; 1 tsp coriander powder; 1 cup coconut milk; 6-8 curry leaves; 2 tsp garlic paste; 1 tsp ginger paste; 6 tsp coconut oil; 1 tsp fennel seeds; 2-3 green chillies

Arpita Majumder @cook_15443663

#indiankitchen
Boiled eggs cooked in spicy onion tomato masala gravy. This Kerala Egg Roast with coconut milk one of the easy and tasty side dishes that you can prepare very quickly. Mostly served for with Appam or Noolappam. Also tastes great with roti or any Indian bread.

Arpita Majumder @cook_15443663

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Ingredients

25 minutes

4 servings

4eggs
2-3chopped onions
2chopped tomatoes
1 tspsalt
1 tspturmeric
2 tspred chilli powder
1 tspcoriander powder
1 cupcoconut milk
6-8curry leaves
2 tspgarlic paste
1 tspginger paste
6 tspcoconut oil
1 tspfennel seeds
2-3green chillies

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Steps

25 minutes

1

Firstly boil the eggs, peel them and set aside.
2

Take a kadhai, add coconut oil and heat it. Add curry leaves and fennel seeds and let the seeds splutter.
3

Add chopped onions and cook till soft.
4

Into it add chopped tomatoes and mix well. Cook for few minutes.
5

Add salt, chilli powder,green chillies, turmeric powder, coriander powder, ginger and garlic paste and mix well. Cook until the tomatoes turn soft.
6

Add coconut milk and cook for 10 - 15 minutes.
7

After 15 minutes add boiled eggs into the gravy by slitting the eggs slightly.
8

Cook and roast the gravy until the gravy is roasted well along with the eggs.
9

Ready to serve Kerala Egg Roast.