Ingredients
6 hard boiled eggs (peeled)
6 medium-sized onions (sliced)
2 medium-sized tomatoes (chopped)
1½ tbsp crushed ginger
1½ tbsp crushed garlic
1½ tbsp coriander powder
2 tsp Kashmiri chilli powder
1 tsp red chilli powder
½ tsp black pepper powder
1 tbsp coarse fennel powder
2 sprigs of curry leaves
½ tsp garam masala (optional)
Salt to taste
Method
1. Heat oil in a deep pan or wok and fry the crushed ginger and garlic till the raw smell is gone.
2. Add the chopped onions, followed by some curry leaves, and sauté until the onions becomes translucent.
3. Now, add the coriander powder, red chilli powder, and stir on medium-low heat till the raw smell subsides.
4. Add the chopped tomatoes and sauté until cooked and well combined into the onion and masala.
5. Add a quarter cup of water (or more if you want a thinner consistency) and cook covered for 3 to 5 minutes. Add salt to taste.
6. Add some more curry leaves. Finally, add the pepper powder, fennel powder, and garam masala. Mix for a minute and turn off the heat.
To serve, transfer the masala gravy to a bowl or plate. Use the tip of a knife to slit vertical lines on the egg whites, and add them into the masala. Doing so helps the egg to absorb the masala gravy.
At Kerala streetside shacks, the egg roast is served with a side of puttu, a dish made of steamed rice flour and coconut shavings, or fresh-off-the-griddle appam (soft and lacy hoppers made from a ground, fermented rice and coconut batter).
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