Easy Kerala Egg Roast
This Easy Kerala Egg Roast recipe is a classic South Indian dish of boiled eggs, coated in a thick, rich, flavorful gravy - made with caramelized onions, tomatoes and authentic spices. Known for its simplicity, speed of preparation and incredible taste, you won't believe it comes together in less than 30 minutes!
Ingredients
- 6-8 large eggs fridge cold
- ⅓ cup oil
- 1 onion large, roughly diced
- 1 fresh tomato diced
- 1 tsp kashmiri chili powder (I use Baba's Kashmiri Chilli Powder)
- ¾ tsp fennel powder freshly ground preferable
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 sprig curry leaves fresh
Instructions
- Boiling the Eggs: Bring a pot of water to a rolling boil (enough water to immerse eggs completely). Place a fridge cold egg on a spoon (slotted spoon preferable). Gently lower till fully submerged into the boiling water and hold for 5-10 seconds. Then gently release the egg from the spoon and into the boiling water. Repeat for remaining eggs. Set timer to 8 minutes. Once complete, remove pot from heat and drain boiling water. Place pot of eggs under cold running water for 1-2 minutes. Peel immediately and set aside.
- Caramelize Onions: While your eggs are boiling; in a separate pot on low to medium heat, add oil and diced onion. Saute onions till they are nicely caramelized, softened and golden brown. This can take approximately 10 minutes.
- Cook Tomato: add diced tomato, cook 2-3 minutes till softened, mashing them up a little bit.
- Spices: add salt, Kashmiri chilli, turmeric and fennel powders, mix to combine and cook 1-2 minutes. This is enough time to remove the raw smell and raw taste of the spices.
- Curry Leaves: take a sprig of fresh curry leaves, wash and remove leaves from stem, then tear them up and add them to the dish.
- Assembly: add boiled eggs and mix to coat in the tomato and onion spiced gravy. Ready to serve!
Notes
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator