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Kerala Egg Roast

Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam and puttu or less often with chapattis (Indian flat bread) or porotas (typical all flour flat bread which is popular in Kerala, Tamil Nadu and Sri Lanka) or it is also used (least often) with steamed rice.

Kerala Egg Roast
Egg roast is a dish native to Kerala, India, consisting of eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam and puttu or less often with chapattis (Indian flat bread) or porotas (typical all flour flat bread which is popular in Kerala, Tamil Nadu and Sri Lanka) or it is also used (least often) with steamed rice.
Ingredients
  • 3 large eggs, hard-boiled
  • 2 teaspoons coriander powder
  • 2 teaspoons chilli powder
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • 3 tablespoons oil
  • 1 teaspoon yellow mustard seeds
  • 1 stem curry leaves
  • 1 large onion, sliced
  • ½ cup water
  • 1 tablespoon vinegar
  • salt, to taste
Instructions
  1. Mix all the spice powders in water to make a paste.
  2. Heat oil in a pan and splutter mustard seeds and curry leaves.
  3. Saute the onions for some time and add the masala paste to the onions.
  4. Add vinegar and water and allow it to boil.
  5. When the gravy thickens, add the boiled eggs and remove from heat when the gravy is thick enough to cover the eggs.
Nutrition Information
Calories: 700 Fat: 60g Saturated fat: 8g Unsaturated fat: 47g Carbohydrates: 21g Sugar: 9g Sodium: 441mg Fiber: 5g Protein: 22g Cholesterol: 560mg
 

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