Egg Roast/Kerala Egg Roast

For the day 2 under the theme cooking with alphabets is E and I chose to cook Egg Roast on stove top.
Egg roast is a popular Kerala dish,often served for breakfast to accompany aappam,dosa and idiyappam.
The highlight of the recipe is the amount of thinly sliced onion and coconut oil,but here I used the regular cooking oil(olive oil).I served this egg roast with aappam and the left over with rice,it tastes great with rice also.Here goes the recipe.............

Basic Information

Preparation time ~15 minutes

Cooking time ~ 20-25 minutes

Serves ~ 3

Ingredients

Ingredient	Quantity
Egg/muttai	3
Onion(finely sliced)	3 (medium size)
Tomato	2 (medium size)
Ginger & garlic paste	1 tbs
Green chilly/pachamilagai	2-3(slit lengthy)
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	11/2 tsp
Garam Masala powder	1/2 tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	2-3 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/4 tsp

Method

Boil the eggs and remove the shell and make slits on the top and bottom,keep it aside.
Heat a pan with oil and crackle the fennel seeds and mustard seeds,add the sliced onions.Saute it along with a pinch of salt for a minute.Now add the green chilly and curry leaves,continue sauteing till the onion becomes nice and golden.Now goes in ginger & garlic paste,fry it for a minute or till the raw smell goes off.Add in all the spice powders and salt,give it a mix.

Add the chopped tomatoes and cook it until mushy.Sprinkle some water if it too dry.Let it cook for another couple of minutes.Finally add the boiled eggs and mix it well.Sprinkle the chopped coriander leaves and put off the flame.

Serve it with aappam.

Enjoy..........................................................

• As my chilly powder is spicy I used 1 tsp,if you want you can add up to 11/2 tsp.
• If the tanginess is not enough add a tsp of lemon juice at the end.

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