Kerala egg roast is a delicious dry egg curry.
A lip-smacking side dish and my favourite too.
I have already shared few egg recipes here.
I have mentioned earlier that I love potatoes in my non veg dishes. In authentic recipe Kerala egg roast made with only eggs. But I have added some potato and little sugar. As a bong I like to add little sugar in the curries.
If you want you can omit potatoes and sugar. I have added one boiled and mashed egg in the gravy for more eggy taste. You can add coconut milk or coconut paste if you like.
So here is a Bong style Kerala egg roast 😊
Egg – 3 hard boiled
Potato – 2, chopped
Onion – 2 large, sliced
Garlic – 3-4 cloves, minced or crushed
Ginger – 1/2 inch piece, grated
Tomato – 2 chopped
Green chilli – 2 – 3, chopped
Curry leaves – few
Cilantro – 2 tablespoon, chopped
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/4 teaspoon
Mustard seeds – 1/2 teaspoon
Salt to taste
Sugar – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Black pepper powder – 1/4 teaspoon
Coriander leaves to garnish
Water as require
Make some slits on two boiled eggs with a knife and marinate with little salt and turmeric powder.
Mash one egg and keep aside.
Heat oil in a pan. Fry the marinated eggs in it. Fry evenly and place on a paper towel.
Now fry the potatoes. Stir well and fry till the potatoes becomes light brown.
Take out the potatoes and place on a paper towel.
In the same oil add mustard seeds. Let them splutter. Add sliced onion, green chilli and curry leaves.
When the onion becomes translucent add ginger and garlic. Fry till the raw smell goes away.
Add tomatoes, salt, cumin powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, chopped cilantro, chilli powder and sugar.
Saute till the tomato becomes mushy and oil leaves the sides.
Add mashed egg and stir well.
Add fried potatoes and mix well. Saute for 1-2 minutes more.
Add water. It will be a dry curry so add water as require. You can add coconut milk or coconut paste if you like.
Cover and cook till the potatoes becomes tender and water dried up. Taste and adjust the seasoning.
Remove from heat.
Garnish with coriander leaves or cilantro.
Serve with hot steamed rice, roti, paratha, toasted bread or naan.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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