Egg roast

If you love to travel or been to Kerala, chances are that you have not missed on appam and mutta curry. If you are a vegan, at least you have read about it in a menu card. Mallus share a common love for eggs. They make it to our dining table at least once a week in one avatar or another.

My cooking started with an egg roast as a teenager. Can't forget how precisely I measured everything for the roast and how I wowed everyone. Was it really tasty? or Was it a sort of encouragement? To date I don't know that Wow factor was true or not because Mommie says I am still in the Nursery of Cooking and have not made it to the school and I tell her it take years to get polished.

Anyways the recipe is from a book Magic Oven written by Lakshmi Nair.

Ingredients

1. Eggs - 6
2. Onion chopped- 3
3. Chilli powder - 1 1/2 tbsp
4. Coriander powder - 3 tbsp
5. Turmeric powder - 1/2 tsp
6. Vinegar - 1 1/2 tsp
7. Oil - 3 tbsp
8. Thick coconut milk - 1/4 cup
9. Salt
10. Curry leaves - 2 sprigs

Directions
Heat oil in a pan, saute the eggs in it for 5 mins. Now remove the eggs and keep aside. In the same oil, continue to saute onions . When the onion starts to turn brown in colour, add turmeric powder, coriander powder, and chilli powder and saute again. When the raw smell of the masala is no more, add eggs followed by coconut milk and salt. Now lower the flame and let the gravy thicken. When the oil starts to float, add vinegar, curry leaves. At this stage, the onion with the gravy should coat the eggs. Remove from stove and serve hot with chapathis.