Egg Roast
Egg roast is a simple but tasty dish. The technique of roasting eggs in a masala sauce probably originated in the southern state of Kerala. Several families substitute red meat dishes with this dish as it is easy on the palate and pocket, and most importantly it is also a healthy substitute. Egg roast is normally consumed as an accompaniment with either chapattis (Indian flatbread) or poratas (typical all-flour flatbread that is popular in Kerala, Tamil Nadu, and Sri Lanka). It is also eaten with steamed rice.
Oil
2 medium-sized onions, chopped
Salt
1 Tablespoon ginger-garlic paste
1 Tablespoon coriander powder
1 teaspoon chile powder
¼ teaspoon turmeric powder
1 large tomato, finely minced
4 green chiles, sliced in half
4 hard-boiled eggs, sliced in half
1 small tomato, chopped into large chunks
1 sprig curry leaves, leaves separated from the stalk
¼ teaspoon cinnamon powder
¼ teaspoon clove powder
Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown.
Add the ginger-garlic paste, and cook until the raw smell disappears.
Add the coriander, chili, and turmeric powders, and sauté for 2 minutes.
2 minutes
Add the minced tomato to the kadai, and sauté until the oil separates from the mixture.
Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture.
Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve.