Kerala Egg Roast
Kerala | Mains
Egg
82 calories/serving
40 mins
This egg recipe is a very simple, spicy, semi dry dish cooked with basic Indian spice powders available in the pantry. It can be relished with parotta, chapathi, poori or Idiyappams (string hopper) .
Recipe by:
YumcyclopediaInstructions
1. Boil the eggs. cool, peel & make 3-4 slits. then heat 1 tsp oil, saute eggs with turmeric, salt & red chilli powder for 2 mins. transfer the fried eggs to a plate.
2. Then in the same pan, add 2 tsp oil, mustard seeds, fennel, garlic, ginger & saute.
3. Add onion & saute for 2 mins until translucent. add ½ tsp salt & 10-12 curry leaves.
4. Then add spice powders & saute on low flame.
5. Add tomatoes, ½ tsp salt. then add water.
6. Cover & cook until well cooked & mushy.(stirring in between to avoid burning) for about 10 mins.
7. Once the masala is well cooked,add the fried eggs & mix. cover & cook for 2 mins. add some curry leaves to enhance the flavour.
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