Kerala Egg Roast

Ingredients:

Hard boiled eggs – 5

Onion – 2 big

Fennel seeds (perumjeerakam) – ½ tsp

Ginger -2tbsp

Garlic-2 no’s

Green chillies-2 no’s

Red chilli powder(Kashmir)  – 1- 2tsp

Turmeric powder – ½ tsp

Coriander powder – 4 tsp

Garam Masala- 1tsp

Tomatoes- 1 medium

Warm water – ½ cup

Curry leaves – few

Oil – 5 tbsp

Salt to taste

Preparation:

In a food processor, mince together onions, ginger, garlic, green chilies and curry leaves. Chop them well. Heat oil in a wok. Add the fennel seeds. Into it add the above mixture.. Saute well until the onion mixture turns brown in color. Add Kashmir chili, turmeric, coriander,garam masala, salt and saute for 2-3 min. Add chopped tomatoes to it. Sauté for another 3-4 minutes. Add water to the paste and allow it to boil.

Cut a few gashes lengthwise in the egg white or cut them in half and the egg to the wok and cook for another 3-5 minutes. Check for the gravy consistency. If it is too dry splash a bit of water to it. Switch off heat and serve hot with plain rice, bread or roti