Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Heat 3 tablespoons of coconut oil in a pan. Add 2 medium sliced onions and cook for 2 minutes until they start to soften.

2. 2.Add Aromatics

   Add 3-4 finely chopped garlic cloves, 1 inch of finely chopped ginger, and 10 curry leaves to the pan. Sauté for 2 minutes until fragrant.

3. 3.Add Dry Spices

   Add 1 teaspoon of fennel seeds powder and 1 teaspoon of black pepper powder. Cook for a minute, stirring well, until the raw smell of the spices goes away.

4. 4.Incorporate More Spices

   Add 1 teaspoon of Kashmiri chilli powder, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, and 1/4 teaspoon of turmeric powder. Mix thoroughly and cook until the raw smell of all the spices has disappeared.

5. 5.Add Tomatoes and Salt

   Add 1 medium chopped tomato to the pan and cook for a minute. Then add salt as per taste and continue to cook until the tomatoes turn mushy and blend into the gravy.

6. 6.Simmer with Water

   Pour in 1/4 cup of water and mix well. Let the gravy simmer for 2 more minutes to combine all the flavors.

7. 7.Add Eggs and Finish

   Carefully place 4 hard-boiled eggs, cut into halves, into the gravy. Gently coat all the egg pieces with the gravy and roast for a minute. Your Kerala Egg Roast is now ready to serve.