CHETTINAD EGG ROAST

Egg Roast is a typical Kerala dish and quite popular too. It's usually a thick gravy with hard boiled eggs served with Appam or Idiyappam. Unlike the typical Kerala egg roast, this egg roast recipe of mine is a dry dish prepared using spices specific to chettinadu ( a place in Southern part of India). Chettinad is known for it's spicy and aromatic cooking. This recipe though not an authentic one, tries to bring the chettinad flavours. It's pretty simple to prepare and goes well with any rice preparation or simply enjoy it as a starter.

INGREDIENTS

Hard Boiled eggs - 3

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Black pepper powder - 1 tsp

Roasted cumin/jeera powder - 1/2 tsp

Roasted Saunf/Sombu/Fennel seed powder - 1.5 tsp

Coriander seed/ dhania powder - 1/2 tbsp

Salt 

Oil

Coriander leaves chopped for garnish

METHOD

Slice the hard-boiled eggs into 2 halves. Mix all the spice powders, ginger garlic paste along with little salt, to a thick paste consistency adding little water. Spread the thick paste on the yellow part of the eggs and let it sit for 10 mins. Heat a non stick pan, add a tsp of oil and roast the eggs (masala side down) in low flame, now flip it (masala side up)and roast. Keep flipping and roasting both sides until its done. Serve it garnished with chopped coriander leaves.