Tips for making perfect!
Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam and puttu or less often with chapattis (Indian flat bread) or porotas (typical all flour flat bread which is popular in Kerala, Tamil Nadu and Sri Lanka) or it is also used (least often) with steamed rice.
Egg Roast goes well with Appam, Chapathi or Porotta and is very tasty and hot.
- Egg boiled – 3
- Coriander Powder – 2 tsp
- Chilly Powder – 2 tsp
- Pepper Powder – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Oil – 3 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves – 1 stem
- Big Onion Sliced – 1 cup
- Water – 1/2 cup
- Vinegar – 1 tbsp
- Salt – as to taste
- Mix all the powders in water to make a paste.
- Heat oil in a pan and splutter mustard seeds and curry leaves.
- Saute the onions for some time and add the masala paste to the onions.
- Add vinegar and water and allow it to boil.
When the gravy thickens, add the boiled eggs and remove from fire when the gravy is thick enough to cover the eggs.