Egg Roast

Kerala recipe - My version

When a couple of hungry friends walk into your house, be it in the morning, afternoon, or evening, and you are stuck and confused as to what to make, don't worry at all.. You are very likely to have all the below ingredients in your kitchen. Chapattis to compliment this egg roast will be the easiest you can think of making.

Ingredients :
Eggs	-		5 nos.
Coconut oil	-		4 tablespoons
Onion	-		4 medium
Ginger, finely chopped	-		1 inch piece
Garlic, crushed	-		4 cloves
Green chilli	-		2 nos.
Tomatoes	-		2 medium
Curry leaves	-		2 stems
Turmeric powder	-		1/3 teaspoon
Chilli Powder	-		1 teaspoon
Coriander powder	-		2 teaspoons
Fennel seed powder (optional)	-		1/4 teaspoon
Garam masala	-		1/3 teaspoon
Crushed black pepper	-		1/2 teaspoon
Coriander leaves	-		A handful
Water	-		1 cup
Salt	-		To taste.

Preparation Method :

For perfect boiled eggs: Place the eggs in a sauce pan and fill with tap water enough to cover the eggs. Bring the water to a perfect boil. Cover with a lid and turn off the flame. Leave aside for 10 minutes. Drain the water and hold under cool tap water for couple of seconds before peeling the shells off, then quickly rise the egg and cut into two halves each. Thinly slice the Onions. In a wok, heat coconut oil. Throw in the Onion and sauté on medium-high heat.  Add some salt to speed up the browning. After 2 minutes, add the garlic, ginger and sauté until the onions turn golden brown. Throw in the powdered spices. Sauté until the onions turn slightly crisp. Add the tomatoes, curry leaves and slit green chilies and keep sautéing until tomatoes are soft. Aaahhh! I totally adore the colour!  Now pour in the water to the mushed masala mixture and bring to a boil. Drop in the halved eggs and cover the eggs with the gravy. Cook until the liquid reduces. Do not stir too much because the yolks will dissolve into the curry. Garnish with chopped coriander leaves.

Serves five A quick curry that can be made in a jiffy. Can be served with Appams, Chapattis or even bread.