Egg Roast (Kerala Style) from our recent trip to Kerala, my hubby developed a new taste of coconut oil. Now all he wants is coconut oil in everything. I should thanks to our houseboat chef because he was cooking everything in coconut oil and that smell use to make us hungry like anything and all we only did was eating and eating. While coming back I bought few bottles of coconut oil and earthen cooking pots and believe me I'm also enjoying cooking in my new pots.. I have many more Kerala style recipes on the way.. I had even cooked this egg roast in a normal cooking oil and in kadai, that also taste good but this was exceptionally tasty. Do try this dish and let me know!!
4 hard boiled eggs
2 medium onion, 1 large tomato (finely chopped)
3 to 4 green chilli's slit
1 tsp red chilli powder, 1/2 tsp turmeric
1/2 tsp coriander powder, 1/2 tsp garam masala
1/2 tsp mustard seeds
2 tsp lemon juice
1 tsp ginger garlic paste
10 curry leaves
2 tbsp fresh grated coconut
1/2 tsp ground black pepper
2 tbsp chopped coriander leaves
Salt to taste
3 tbsp coconut oil.
In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.
Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and eggs, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the eggs on to high flame for a minute.
Garnish with coriander leaves.
Serve hot with Roti's, Naan, or Rice.