Egg Roast Kerala Style

Prep Time : 10 min
Cook Time: 30 min
Serves: 2

Ingredients

2 boiled eggs
2 big onion, cut lengthwise

1 inch ginger, finely chopped
3 pods garlic, finely chopped
2 green chilies, split in the middle
2 sprigs of curry leaves
1/2 tomato, cut to wedges

2 tablespoons + 1/2 teaspoon coconut oil
2 tablespoons Coriander leaves/Cilantro, finely chopped
Salt to taste

Instructions

1. Heat 2 tablespoons of coconut oil in a pan on medium flame. Add fennel seeds, ginger, garlic and 9 to 10 curry leaves. Stir well for about 30 seconds.
2. Next add the sliced onions, the split green chilies and cook till the onions are nicely caramelized. Adjust the heat to medium or medium low so that the onions do not dry out. This step needed constant stirring and the trick is to let them alone so that they brown, but not too long so that they burn. 
3. Add all the spice powders and fry for about 10 to 15 seconds. Again, care needs to be taken to ensure that the powders are not burned.
4. Add the sliced tomatoes, mix well and close the pan. Cook further in medium flame for about 2 more minutes. Stir occasionally.
5. Once the tomatoes are cooked, add 1/2 cup of water and salt. Cook in medium flame for 5 minutes or till all the gravy disappears.
6. Slice the eggs in two and add to the curry. Gently coat the eggs with the onions.
7. Turn off the heat. Add 1/2 tsp coconut oil and 4 to 5 curry leaves and close the pan and keep it for 5 minutes.
8. Garnish with finely chopped coriander leaves and serve hot.

One of the best combinations for this curry is the Vellayappam or Appam. You can find detailed recipe for making Appam here and an easy to follow video here.