Whatever it is, as a keralite my favorite combo withEgg roast is Spongy and frilled appams . Normally keralites prefer this thick and mild spicy gravy with Appam, Idiyappam, Porotta, Chappathi or Puttu
Rani's Kitchen Magic - Experience the magic, magic in the making...
I am able to find many Indian vegetables very easily here and have been cooking with them happily. When browsing through the cook books for some South Indian recipes, I saw this Keralastyle kootu curry recipe in Classic Lunch recipes by Mallika Badrinath
The eggs will be cooked once they are no longer wet, and become fluffy. 2-3, depending on how hungry your consumers areIngredients4 eggs3 tbsp milkdash of saltdash of pepper2 tsp Italian herb seasoning2 oz pancetta, diced1 tbsp minced garlichalf of one onion, diced4 stalks of asparagus, dicedone handful of mushrooms, diced1/4 of red bell pepper, diced1/2 tbsp butterStepsIn a medium bowl, whisk together the eggs, milk, salt, pepper, and seasoning. Cook for another 3 minutes, and then add the remaining butter and the eggs. Reduce the heat to medium low, and cook for about 5-6 minutes, stirring the eggs constantly to prevent burning and sticking to the pan. 4 eggs