Kerala is known for their selection of roasts. This recipe is the dry version of the Kerala-Style Egg Roast; and can had for breakfast, as a snack; or as an accompaniment with beer or local brew. The Dry Egg Roast can also be a side with your meals.
This dish is the dry version of the Kerala-Style Egg Roast.
|Preparation Time||:||5 minutes|
|Cooking Time||:||15 minutes|
|Hard Boiled Eggs (Shelled)||4 nos.|
|Onions (finely sliced)||4 big nos.|
|Green Chillies (slit lengthwise)||6 nos.|
|Curry Leaves||2 sprigs|
|Ginger||1 inch * 1 inch piece|
|Coriander Powder||¼ teaspoon|
|Red Chilli Powder||¼ teaspoon|
|Turmeric Powder||¼ teaspoon|
|Coconut/Vegetable Oil||2 teaspoons|
|1. Cut the hard boiled eggs lengthwise into halves. Keep aside
2. Heat the oil in a pan over medium flame. When hot, add the onions, 4 green chillies, ginger and 1 sprig of curry leaves. Sauté till the onions are translucent. Add turmeric powder, coriander powder, chilli powder and salt. Stir fry for about 15 seconds and then add the egg halves
3. Add 2 tablespoons of water into the pan to avoid the spices from burning. Add the remaining 2 green chillies and the curry leaf sprig. Gently mix the eggs and onions. Cover and cook on a low flame for 5 minutes
4. Remove onto a platter and serve hot.
|· For a less spicy version, deseed the chillies; or, reduce the number of green chillies to 4 nos.|
|· Chapattis or Parathas|
|· Try the regular wet version of this recipe at egg Roast (Kerala-Style)|