Kerala Egg Roast Masala Recipe
The eggs of this Keralite dish are coated with a thick sauce made from ripe tomatoes and caramelized sweet onions. I love making egg curry in a pressure cooker because it's easy to make the sauce and the eggs at the same time.
Ingredients
- 6 tomatoes
- 4 green peppers, split
- 8 garlic cloves, crushed whole
- 1-1 / 4 teaspoon Kashmiri red chili powder
- 2 inches of ginger, finely chopped
- 3 teaspoons of Garam masala powder
- 1 teaspoon of coriander powder (Dhania)
- 3 onions, thinly sliced
- 1 teaspoon of mustard seeds
- 3 sprigs of curry leaves, torn
- Salt, to taste
- 1/4 teaspoon of turmeric powder (Haldi)
- 6 whole eggs, boiled and shelled
- 1/2 teaspoon of black pepper powder, (adjust)
- 1 tablespoon of coconut oil
Instructions
To start making the Kerala Egg Roast Curry Recipe, first boil the eggs in water for 10-12 minutes and turn off the heat. Once the eggs have cooled, peel the shell and set the hard-boiled eggs aside.
Then, cut the tomatoes in half and place them in the pressure cooker, add only 2 tablespoons of water. Cook under pressure for 2 to 3 whistles and turn off the heat. Once the pressure is released and the tomatoes have cooled, peel and discard the skin of the tomatoes.
Chop the tomatoes and keep them aside. Keep the water that is released from cooking the tomatoes. This will be used for the sauce in the recipe.
The next step is to prepare the roasted egg masala.
Heat the coconut oil in a Kadai over medium heat. Add the mustard seeds and let crackle.
Once the mustard seeds have crackled, add the onions, ginger, green peppers and garlic. Sauté the onions until softened and lightly golden.
Once the onions are cooked, add the curry leaves, tomatoes, turmeric powder, garam masala powder, coriander powder, black pepper powder, red chili powder and salt to taste.
Sauté for about 5 to 6 minutes until the tomatoes absorb all the flavors of the masala. Add an extra tbsp of coconut oil at this point to enhance the taste of the roasted masala egg.
When you are ready to serve the roasted egg masala, add the hard-boiled eggs and simmer in the tomato masala for 3-4 minutes, then serve hot.
Serve the Kerala Egg Roast Masala / Curry with Kerala Appam or with Steamed Rice for lunch or dinner and is sure to be a hit with family and friends. Happy Cooking Time.
