Traditional Egg roast (Serves 6)

Here is a simple, easy and tasty recipe with eggs that goes well with a multitude of dishes including appam, roti, paratha and even puttu. This egg roast is a hot favorite in our family and we do hope that it  makes to your list of favorites after your 1st tryout..so enjoy..

Eggs 3 nos, hardboiled
Red chilly powder 1 tsp
Coriander powder 1 ½ tsp
Pepper powder ½ tsp
Homemade garam masala 1 tsp (recipe follows)
Red onions 2 medium, sliced
Tomato 1 medium, sliced
Salt as needed
Oil 2 tsp
Water ½ cup

Garam masala preparation

Cinnamon 2 inch piece
Cloves 5 nos
Cardamom 2 nos
Star anise 1 no
Whole pepper ½ tsp
Fennel seeds ½ tsp

Using a blender, powder the above spices to a fine powder. Will yield more than 1 TBSP..

Preparation

Hard boil and shell the eggs, SET ASIDE.

Heat oil in a pan and sauté the onions till light golden brown. Make a paste with chilly powder, coriander powder, pepper powder and garam masala with little water. Add this to the onions and mix well at a low heat until oil separates from the onion masala mixture. Now add the tomatoes and cook at a low heat until the tomatoes turn soft and mushy. Add ½ cup water and adjust salt. Cover and simmer until gravy is thick. Halve the eggs and place it on a serving dish, pour the prepared gravy over and serve hot with chappati, naan, appam, idiyyapam..

Recipe courtsey: Adapted from Mrs. K. M. Mathew’s cookbook “Flavors of the Spice coast”