Egg roast comprises hard-boiled eggs cooked over a medium flame in a thick and rich onion and tomato masala paste. It also includes a variety of powdered spices, ginger, garlic, green chilies and more. In the end, coconut milk is poured in to cool down the spiciness and to impart the flavor. Check out my simple recipe to find out how you can make egg roast at your home.
KEY TAKEAWAYS
- Egg roast is a popular South Indian dish widely enjoyed all over India for its rich flavor.
- Serve it with steamed rice, paratha, chapati, or soft appam for a complete meal.
- Egg roast tastes slightly spicy, sweet and creamy with deep caramelized onion notes.
- Other similar recipes are egg masala, egg curry, and egg tikka masala.
The Ingredients:
- 4 eggs
- 2 tbsp coconut oil
- ¼ tsp mustard seeds
- ½ tsp fennel seeds
- 1 tbsp ginger (finely chopped)
- 1 tbsp garlic (finely chopped)
- 3 cups onion (finely sliced)
- 20 pieces curry leaves
- 2 pieces green chilies (slit)
- 1.5 tsp salt
- ¼ tsp turmeric powder
- 1.5 tsp red chili powder
- 1 tsp Kashmiri chili powder
- 1.5 tsp coriander powder
- ¼ tsp black pepper powder
- 1 cup tomato (finely chopped)
- ¼ tsp garam masala powder
- 4 tbsp coconut milk
I discovered this recipe from my cousin who is married and stays in Kerala. I visited their place one summer and she had made it for lunch one day. The aroma of the roasted spices and coconut oil was noticeable. The dish had a comforting taste which combined with its bold flavors so I requested her recipe before departing. She taught the complete cooking process which began with perfect onion browning and finished with coconut milk addition at the correct time. I recorded everything in my kitchen diary while I made a voice note to capture all the important information.
I prepared the dish for my husband and two sons on the following weekend. The masala produced a rich texture which created a thick layer that perfectly coated the eggs. The aroma built up my self-assurance. My husband requested for more and my sons cleared their plates with extra roti. Their smiles brought me joy and I felt grateful for discovering this excellent recipe.
How to Make Egg Roast? (Step by Step Guide with Images)
Step 1: Boil the eggs for 10 minutes with 1 tsp of salt. Peel and make shallow slits on the sides. Set aside.
Step 2: Heat 2 tbsp of coconut oil in a pan and add ¼ tsp of mustard seeds, ½ tsp of fennel seeds, 1 tbsp each of finely chopped ginger and garlic, 2 pieces of green chilies (slit), and 3 cups of finely sliced onion and mix nicely.
Step 3: Then add and mix 20 pieces of curry leaves, followed by ½ tsp of salt. Sauté and cook on medium heat until the onions turn deep brown.
Step 4: Now add ¼ tsp of turmeric powder, 1.5 tsp of red chili powder, 1 tsp of Kashmiri chili powder, 1.5 tsp of coriander powder and ¼ tsp of black pepper powder. Sauté and cook for 4 minutes, or until the raw smell of the spices disappears.
Step 5: Add a cup of finely chopped tomatoes. Sauté and cook for 5 more minutes. Add ¼ tsp of garam masala powder. Mix nicely.
Step 6: Pour in 4 tbsp coconut milk. Mix and cook until dry.
Step 7: Add the boiled eggs. Mix gently to coat the eggs with the spicy onion masala.
Step 8: Turn off the heat, cover and let it sit for 3 minutes. Then, transfer it to a serving bowl.
Step 9: Your tasty and spicy egg roast is ready. Serve it alongside steamed rice, roti or paratha and enjoy.
Recipe Card
Egg Roast
Ingredients
- 4 pieces eggs
- 2 tbsp coconut oil
- ¼ tsp mustard seeds
- ½ tsp fennel seeds
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 3 cups onion finely sliced
- 20 pieces curry leaves
- 2 pieces green chilies slit
- 1.5 tsp salt
- ¼ tsp turmeric powder
- 1.5 tsp red chili powder
- 1 tsp Kashmiri chili powder
- 1.5 tsp coriander powder
- ¼ tsp black pepper powder
- 1 cup tomato finely chopped
- ¼ tsp garam masala powder
- 4 tbsp coconut milk
Instructions
- Boil the eggs for 10 minutes with 1 tsp of salt. Peel and make shallow slits on the sides. Set aside.
- Heat 2 tbsp of coconut oil in a pan and add ¼ tsp of mustard seeds, ½ tsp of fennel seeds, 1 tbsp each of finely chopped ginger and garlic, 2 pieces green chilies (slit), 3 cups of finely sliced onion and mix nicely.
- Then add and mix 20 pieces of curry leaves followed by ½ tsp of salt. Sauté and cook on medium heat until the onions turn deep brown.
- Now add ¼ tsp of turmeric powder, 1.5 tsp of red chili powder, 1 tsp of Kashmiri chili powder, 1.5 tsp of coriander powder and ¼ tsp of black pepper powder. Sauté and cook for 4 minutes, or until the raw smell of the spices disappear.
- Add a cup of finely chopped tomatoes. Sauté and cook for 5 more minutes. Add ¼ tsp of garam masala powder. Mix nicely.
- Pour in 4 tbsp coconut milk. Mix and cook until dry.
- Add the boiled eggs. Mix gently to coat the eggs with the spicy onion masala.
- Turn off the heat, cover and let sit for 3 minutes. Then, transfer it to a serving bowl.
- Your tasty and spicy egg roast is ready. Serve it alongside steamed rice, roti or paratha and enjoy.
