This past month I have posted a range of vegetarian recipes that could be included at Iftar during Ramzan or Ramadan. As the holy month draws to the close, I was deciding on the last couple of dishes I would want to try and thought of making an egg curry.
Anda Bhurji – Scrambled Eggs – Mumbai Street Food Style
Egg Curry with Coconut Milk
Egg Biryani or Anda Biryani
Boiled Egg Curry, Mumbai Street Food Style
Boiled Egg Curry – 1
Omletter Jhol or Bengali Omlette Curry
Kerala Egg Roast or Kerala Egg Curry
Quick and Easy French Toast
Indian Masala Omelette
My family loves eggs. Enough said. As a result, we are often on the look out for new egg-based recipes. 🙂 As I was going through my posts, I realised that I already have quite a few egg-based recipes here and decided to create a roundup as I am wont to do.
I have this fascination for curries that involve boiled eggs. So when Sridevi of Coconut Craze posted the recipe for an Egg curry/ Egg roast/Spicy egg masala, I had to try it. This is also turning out to be the year of “everything to do with Kerala” for me so the fact that this recipe for Kerala Egg Roast had an added attraction. 🙂
I absolutely loved this Kerala Egg Roast as did my family. It is a simple dish to make, but there is nothing simple about the taste. It has very many layers of flavours; the coconut oil, the fennel seeds, and the pepper. Each taste complements the other and hits you at different times. Way to go, Sridevi!
Do visit Coconut Craze and try out some of Sridevi’s wonderful recipes.
How to Make Kerala Egg Roast
Eggs – 4
Onions – 4 Large
Tomatoes – 3 Large
Garlic Coves – 3 Large
Coconut Oil – 3 tbsp
Fennel Seeds – 1 tsp
Mustard Seeds – 1 tsp
Garam Masala – 1 tbsp
Chilli Powder – 1 tsp
Turmeric – 1/2 tsp
Pepper Powder – 1.5 tsp
Curry Leaves – A Few
Salt to Taste
Hard boil the eggs and set aside to cool.
Chop the garlic, onions and tomatoes to fine pieces.
In a wok or kadai, heat the coconut oil.
Add mustard seeds and wait till they splutter.
Add fennel seeds and sauté for a couple of minutes.
Add chopped onions and garlic.
Fry till golden brown.
Add the tomato pieces and fry till tomato pieces are completely mashed.
Add curry leaves, turmeric, garam masala, and chilli powder.
Fry for about 5 minutes.
Add 1/3 cup of water and let cook to a thick gravy.
Add pepper powder and salt.
Cut the eggs in half and add place in the gravy.
Prick the eggs with a fork and place in the gravy.
Cover the eggs with the gravy and cook covered for about 5 minutes.
Serve the Kerala Egg Roast hot with rice or rotis.
Mine is a family that needs a lot of gravy and hence my proportions are different from those specified by Sridevi. The chilli powder I use is quite spicy and so again I use it with care.
My father and brother are fond of eggs. Apart from the regular omelettes and boiled eggs, I try to make assorted curries with eggs to have at lunch or dinner. This is a recipe similar to the one my mother used to make and is great with both rice and roti.
Eggs – 6
Tomatoes – 2 Medium
Onion – 3 Medium
Ginger-Garlic Paste – 2 tbsp
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Red Chilli Powder – 1/2 tsp
Turmeric – 1/4 tsp
Oil – 2 tbsp
Finely Chopped Coriander Leaves – 1 tbsp
Salt to Taste
Boil the eggs till they are hard boiled.
Peel, cut in halves, and set aside.
Peel and dice the onion.
Grind to a smooth paste.
Puree the tomatoes.
In a kadai, heat the oil.
Add the onion and ginger-garlic pastes.
Fry for 5 to 7 minutes.
Add tomato puree and sauté for 3 to 5 minutes.
Add red chilli, coriander, cumin, and turmeric powders.
Mix well and sauté for 2 minutes.
Add about 1 Cup water and salt.
Simmer till the gravy thickens.
Gently place the boiled egg halves in the gravy, sunny side up.
Cover with some gravy and let simmer.
Garnish with freshly cut coriander leaves.
Serve hot with rice or roti.
You could lightly fry the whole boiled eggs in some oil, before halving them. 🙂