Kerala style egg curry – Egg roast recipe (
Prep time: 
Cook time: 
Total time: 
 
What you need
  • 5-6 eggs, hard boiled and pealed;
  • 2 onions, julienne cut;
  • 1 tbsp grated or paste fresh ginger;
  • 1 or ½ green chilli, de-seeded and chopped;
  • 1 tbsp crushed garlic;
  • 2 sprigs curry leaves;
  • 1 tomato, chopped;
  • pinch of turmeric powder;
  • 1 tbsp coriander powder;
  • pinch of red chilli powder (optional);
  • 1 tbsp garam masala;
  • coconut oil;
  • 1 or ½ cup water;
  • salt to taste.
Method
  1. Hard boil the eggs, peal them and keep aside.
  2. In a deep pan, heat coconut oil and add onions. Fry for few minutes until translucent.
  3. Add ginger, garlic, green chilli and curry leaves. Stir fry for 1 minute. Now add chopped tomatoes and all powder spices except for garam masala. Mix well and cook until tomatoes released its juices and oil starts to separate.
  4. Add boiled eggs and stir fry for 1-2 minutes. Add ½ or 1 cup of water (depending on how thick you want your gravy), garam masala and salt to taste. Mix, bring to a boil then cover and lower the temperature to low-medium.
  5. Simmer for 10 minutes on low-medium flame, until the water is reduced and the consistency of the gravy is thicker.
  6. Serve hot with chapati, rice, appam, soft dosas or parathas.
  7. Notes: if the curry is watery, increase the flame and cook uncovered. If the curry is too thick you can add some more water.
Nutrition Information
Serving size: 2-3
Recipe by My Indian Taste at http://myindiantaste.com/kerala-style-egg-curry-egg-roast-paleo-recipe-kerala-mutta-roast/