Egg Roast
Egg roast is a Kerala-style dish of hard-boiled eggs tossed in a dark, spiced onion and tomato masala. The sauce is built slowly, with onions fried until golden and tomato cooked until the oil separates, so the eggs pick up real depth. A late addition of cinnamon, clove and fresh tomato chunks keeps the finish bright. Serve it with chapattis, poratas or steamed rice.
Instructions
Heat oil in a kadai and add the chopped onions with a pinch of salt. Fry them until they turn golden brown.
Stir in the ginger-garlic paste and cook until the raw smell is gone.
Add the coriander, chile and turmeric powders and sauté for 2 minutes, stirring so the spices do not catch.
Add the minced tomato and sauté until the oil separates from the mixture and pools at the edges.
Add the green chiles and fry for a few minutes. Put in the halved hard-boiled eggs and turn them gently until every piece is coated with the masala.
Add the chunks of tomato, the curry leaves, the cinnamon and the clove. Sauté for a couple of minutes, then serve.
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