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.
