Kerala recipe · Serves 4 · About 40 minutes

Kerala egg roast (മുട്ട റോസ്റ്റ്)

A dry, deep-red roast that goes with appam, idiyappam, parotta or rice. The secret is patience with the onions.

Spices used: Kashmiri chilli powder · Turmeric powder · Coriander powder · Whole black pepper

Ingredients

• 6 eggs, hard-boiled, peeled and scored with a knife
• 3 tbsp coconut oil
• 3 large onions, thinly sliced
• 1 tbsp ginger, crushed
• 1 tbsp garlic, crushed
• 2 green chillies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 1½ tsp Kashmiri chilli powder
• ½ tsp turmeric powder
• 1½ tsp coriander powder
• ½ tsp black pepper, freshly crushed
• ¼ cup water
• Salt to taste

Method

1. Heat the coconut oil and cook the onions with a pinch of salt on medium-low heat for 15 to 20 minutes, until soft and golden.
2. Add the ginger, garlic, green chillies and curry leaves and cook for 2 minutes.
3. Lower the heat. Add the Kashmiri chilli, turmeric and coriander and stir for a minute until the raw smell goes.
4. Add the tomato and cook until it breaks down into the masala. Add the water and salt.
5. Add the eggs and the crushed pepper. Roast on low heat, turning the eggs, until the masala clings to them.

More Kerala recipes: Kerala fish curry · Cabbage thoran · Pepper rasam · Kerala chicken roast · Kerala fish fry masala