Egg - 4
Salt - 1½ Teaspoon
Water - 750ml (Approximately)
Coconut Oil - 4 Tablespoons (60ml)
Mustard Seeds - ½ Teaspoon
Chopped Ginger - 1 Tablespoon (10gm)
Chopped Garlic - 1½ Tablespoon (15gm)
Onion - 4 Nos (medium size) / 500gm
Salt - 1 Teaspoon Curry Leaves - 1 Sprig
Turmeric Powder - ¼ Teaspoon
Chilli Powder - ½ Tablespoon
Kashmiri Chilli Powder - 1½ Tablespoon
Hot Water - ¼ Cup (60ml)
Lime Juice - ½ Teaspoon
Crushed Black Pepper - ½ Teaspoon
Steps to make Kerela Egg Roast:
Step 1: Keep the 4 eggs in the pressure cooker and add some salt to it. We need a bit more salt (1/2 spoon ) so as it sinks into the eggs. And add 750 ml water approximately, Pressure cook it till the first whistle.
Step 2: And wait till the pressure releases from the cooker. At the point when the pressure releases shift the eggs to cold water. when the eggs cool’s down, peel them.
Step 3: Slit the white portion of the eggs to allow masalas to seep in. on each egg, slit on 4 sides like this.
Step 4: To make Mutta Roast, Heat a pan. When the pan is hot, add 4 tablespoons of oil it's better to take coconut oil.
Step 5: When the oil is hot, add ½ teaspoon of Mustard seeds (let it splitter), now turn the flame to medium, and add 1 tablespoon of chopped ginger, add 1 ½ tablespoon of chopped garlic, sauté them for 30 seconds. Ginger and garlic can be chopped and crushed.
Step 6: Now add 4 medium-sized onions(sliced), add 1 teaspoon of salt and mix well. Now sauté it in a medium flame. After its turns golden brown add some curry leaves to it. Now add ¼ teaspoon of Turmeric powder, ½ teaspoon of Chilli powder, 1 ½ teaspoon of Kashmiri Chilli powder, Now mix it till the raw flavor of chili powder settles. And add ¼ cup of hot water, add ½ teaspoon of lime juice, add ½ teaspoon of crushed black pepper.
Step 7: Now add the boiled and slitted eggs, mix and combine well. Now push the eggs to the center and cover them with the masala. Turn off the flame and keep it this like for 15 minutes. (After 15 minutes) The Egg Roast Curry is ready to serve.