EggRoast is a tasty and spicy aromatic curry based in an onion tomato caramelized masala gravy. If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and EggRoast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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so that the masala is nicely coated on the eggs. Garam Masala Powder. Nadan MuttaRoast is Kerala's own quick EggRoast, a simple yet spicy side dish with onions, tomatoes and Indian spices, and very restaurant style
You can check out my curry making history here and all the eggrecipes posted in yummy tummy here. This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala
Saute until raw smell disappear then add all masala powder, Mix well & saute it for few seconds. Eggs - 5Onion - 1 (chopped)Green chilli - 1 ( chopped)Ginger Garlic paste - 1 tspTamarind juice- 1floz / 25 mlWater - 3/4 to 1 cup, as required Sugar - 1/2 tspSalt - To tasteCilantro - For GarnishingMasala powder. Cook eggs in boiling water for 10 minutes, Remove the shell & cut it in to two half. Add boiled eggs to the gravy & cook it for another 2 minutes in low heat or until gravy get the required consistency