Posted by Anjus on Jan - 2 - 2012 under Breakfast, Egg, Kerala dishes, Non Vegetarian
  • Eggs: 2
  • Onion: 2 medium
  • Green chilly: 2-3 nos.
  • Tomato: 1 big
  • Ginger: 1 inch piece
  • Garlic: 4-5
  • Red chilly powder: 3/4 -1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Pepper powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Salt
  • Curry leaves
  • Water
  • Mustard seeds
  • Oil
Cuisine: Cooking time: 25-30 mins Serving: 2 people

Initial Preparations:

  • Boil the eggs in a closed pan for 15-20 minutes
  • Once boiled, peel the shell, make vertical slits (more than half portion) and keep aside.
  • Slice onion and green chilly into thin pieces.
  • Chop ginger, garlic and tomato and keep it aside.



  1. Heat oil in a pan, splutter mustard seeds.
  2. Saute the onion till translucent, followed by ginger and garlic.
  3. Add green chilly and curry leaves, fry it for a few minutes.
  4. Add chopped tomato, allow it to cook well and soft.
  5. Add turmeric, chilly, coriander powders by keeping in a low flame and mix them well.
  6. Add pepper powder, garam masala powder and saute well until the raw smell of the powders disappear.
  7. Add 1/4 cup of water, stir it and cook it for a few minutes.
  8. Add the eggs one by one and cover it with the gravy. Garnish with curry leaves or coriander leaves.

Serve it with appam, chappathi or puttu!!!


  • If more gravy is required, add 1/2 a cup of thick coconut milk.

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Egg Roast, 10.0 out of 10 based on 1 rating
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