Egg Roast

Boiled eggs in thick onion-tomato-coconut masala. Kerala porotta-egg roast — ultimate comfort food.

Time 25 min · Serves 4 · 282 kcal · Central Kerala, Multiple States

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Coconut — 100 g (chopped)
• onion — 100 g (chopped)
• salt (optional) (whole)
• coriander powder — 1 tsp (ground)
• boiled eggs — 250 g (whole)
• Turmeric Powder — 0.5 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Tomato — 100 g (chopped)

Tempering

• Urad Dal — 1 tsp (whole)
• Curry Leaves — 8 piece (ground)
• Mustard Seeds (Black) — 1 tsp (whole)
• Coconut Oil — 2 tbsp (whole)

Method

1. Wash and prepare all ingredients for Kerala Egg Roast. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Cover and cook on medium-low flame, stirring occasionally, until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

Egg Roast ko English mein kya kehte hain?

केरल एग रोस्ट ko English mein Egg Roast likhte hain.

Ek plate Egg Roast mein kitni calories hoti hain?

282 kcal per plate.

Kitna time lagta hai?

25 min lagta hai — 10 min taiyari, 15 min pakana.

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