May 15, 2013

Kerala Style Egg Roast

This is a thick spicy egg curry which made of boiled egg, tomato and Indian spices. It goes well with chapati, naan, pulao, appam. 

Ingredients :

Egg - 4
Onion - 3
Tomato - 1
Green chilli - 2, slit
Ginger - 2 inch thick
Garlic - 4-5 cloves
Turmeric powder- 1/2 tsp
Red chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 3/4 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Method : 

Boil the egg and remove its shell. Fry the egg golden brown.

Heat oil in a pan add mustard seeds and curry leaves when seeds crackle then add onion, sauce till golden brown on medium heat.

Add chopped ginger, garlic and tomato. Cover the pan with a lid and cook till it soft and mushy. 

Now add turmeric, red chilli , pepper, coriander and garam masala powder with a little water, fry till oil separate from masala.

Pour 1/2 cup water into the mixture then add boiled egg and cover with lid. Allow to simmer till the water evaporates and the curry becomes semi dry. 

Spicy egg roast is ready and serve with Saffron Rice...

Sending this to Indrani's "Spotlight : Show Your Best Creation" hosted by me, foodelicious's "Cook Like Mom" event, Esho-Bosho-Aahare's "Taste of the Topics theme- Turmeric" event

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