Egg roast, Kerala style

 The preparation mainly has onions and boiled eggs. Steamed vegetables are added as an embellishment. Egg roast is a conventional accompaniment to appam, porotta, puttu and chapati. The gravy is rich in masala and when combined with egg, the taste is mouth-watering.

The constituents of Mom's wholesome food..

Organic brown eggs - 4

Vegetable oil - 3 tsp

Onions - 3

Tomato - 1

Curry leaf - a sprig

Chili powder - 1 tsp

Coriander powder - 1 tsp

Salt - 1 tsp

Steamed vegetables - 2 cups

The modus operandi..

Boil eggs in water for 20 minutes or till they are cooked through and through. Save for subsequent use.

Slice onions, tomato and vegetables lengthwise. You can add beans, carrot, capsicum, cauliflower or any others at your disposal. Steam vegetables.

Warm up a saucepan and drizzle oil. Add in curry leaves and onion. Sautee till the onions start to brown. Then add tomato. Stir for a few minutes. Add in the salt and the spice powders (coriander and chili). Sprinkle a little water and mix so that the powders do not burn. Add cooked vegetables. Stir to coat the vegetables with the masala. Cook until all water evaporates. Add the eggs and cover with the gravy. To help the masala to seep into the eggs, slash them gently a couple of times. Relish with your favorite accompaniment!