Egg roast is one those dishes that is always welcome at our table. It is easy to make yet quite tasty with very few ingredients. But as with any simple dish, it should made with care. This is my mom’s recipe and it was always a special treat for us. My brother and I used wait for those days when she would make this. It tastes amazing with roti, porotta, appam or fried rice and equally good with just plain rice.
Hard boiled eggs: Boil large eggs for 12 minutes. After 12 minutes, immediately cool down the eggs in cold water and peel them. Crack the bottom of an egg first, then the top and finally slightly crunch the sides of the egg. The shell comes off very easily after that.
Egg Roast
Servings: 4
Ingredients
- 4 Eggs, hardboiled and peeled
- 3 medium onion thinly sliced
- 3 Green chillies Slit lengthwise
- 1-1½ large tomatoes
- ½ tsp Turmeric powder
- 1½-2 tsp Chili powder
- ½ tsp Black pepper powder
- 1 sprig Curry leaves
- Salt to taste
- 3-4 tbsp Coconut oil
Instructions
- Heat the coconut oil in a frying pan or wok, add the thinly sliced onions and the slit green chillies and start roasting it on medium flame. Add a little salt for faster cooking.
- Sauté till the onion changes its color to a light brown and is sautéed well.
- Add the curry leaves and mix everything well.
- Lower the flame. From the center of the pan, move the onion slices to the sides to make a well in the center and add the turmeric powder and chili powder to it.
- Roast the spice powders on the pan for a minute to remove their raw smell. Don't mix it with the onion slices yet. This allows the spices to roast well.
- Increase the heat to medium and sauté the spices and onion slices together till the oil starts separating.
- Add one tomato and a little salt and sauté till the tomato become soft. You can add half a tomato more for extra tartness.
- Add the black pepper powder and check the salt. (See Notes)
- Continue roasting everything well for one or two minutes more till everything well roasted.
- Add the boiled and peeled eggs. You can score them lightly with a sharp knife before adding them.
- Mix well and serve.
Notes
- Keep in mind that spiciness or heat comes from chili powder, green chillies and pepper powder, So be careful when adding them so that the dish doesn’t become too spicy.
- After adding black pepper, you can remove the green chilies from the pan if you feel the masala has become too spicy. It won’t decrease the spiciness, but at least it won’t increase it.