Nadan Egg Roast / Egg Roast (Kerala style)

Sunday lunch used to be a treat for us, as kids. Early morning mass followed by sunday class and then when we get back, there would be another round of breakfast as we would have rushed through it in the morning. Then there would be a relay of programs to watch in television. 

As we watched Mahabharat/ The Bible / The Bournvita quiz contest, the lunch would be ready. It would be always special and different.

Even during lent, my mom would rip up something special. One of her options would be to go with Fried rice and Egg roast, with some papadam, lemon pickle and salad by its side. Ufff, while I narrate, my mouth is watering. Some tastes just hang in there even after years have passed right?

The other day, when I thought about it, I went for the same combination. At first the idea of the combination of fried rice and egg roast was not well appreciated. But when he had it, he loved it and went ahead with multiple servings untill he was pretty full. Well, you may try this combination else, you could have this egg roast with Appam, Idiyappam, chapathi, rice or may be bread.

Ingredients

1. 4 boiled egg with their shell removed (Check out the tip for perfect boiled egg)
2. 2 cups of sliced onion - preferably red onion
3. 2 tsp of grated ginger
4. 2 tsp of grated garlic
5. 1 large tomato finely diced
6. 1/4 tsp of turmeric powder
7. 2 tsp of coriander powder
8. 1 tsp of kashmiri chilly powder
9. 1/2 tsp of chilly powder
10. 1/2 tsp of pepper powder
11. 1/2 tsp of garam masala
12. A strand of curry leaves
13. 2-3 tbsp of oil
14. Salt to taste
15. Water

Method

• Heat a skillet and pour in the oil. Once hot, add the sliced onion to it. Sprinkle salt as required and mix it well.
• Let the onion turn golden brown. Then add the grated ginger, garlic and curry leaves. Saute it for another minute or two.
• Add the diced tomatoes and give it a mix. Let the tomatoes cook thoroughly and turn mush.
• Add the ingredients 6 - 11. Mix it thoroughly and cook for about a minute. Add just enough water to form the gravy. Stir it well to combine and spread the masala evenly. Let it come to a boil and let the gravy reduce to a consistent such that it is thick and not too runny. Taste test the gravy for salt. 
• Make gashes on the boiled egg and drop it into the gravy. Mix it well and let it cook for another minute. 
• Turn off the heat and serve it hot with chapathi, parotta , fried rice etc.

Tips

1. You could shallow fry the eggs before you drop them in the gravy. This would give a rough surface on the eggs.
2. I add kashmiri chilly powder to enhance the colour and use less chilly powder to keep the gravy less spicy. You may choose to add the chilly powder alone.