← Nouns Cooking · Indian

Ingredients

• 6 Eggs, hard-boiled and peeled
• 3 tbsp Coconut oil
• ½ tsp Mustard seeds
• 1 tsp Fennel seeds (optional)
• 2 sprigs Curry leaves
• 3 Onion, thinly sliced
• 3 cm piece Ginger, crushed
• 8 cloves Garlic, crushed
• 2 Green chilli, slit
• 1½ tbsp Kashmiri chilli powder
• 1 tbsp Ground coriander
• ¼ tsp Ground turmeric
• ½ tsp ground black pepper
• ¾ tsp Salt
• 2 Tomato, finely chopped
• 120 ml Water
• ½ tsp Garam masala

Method

1. Make a few shallow slits on each egg so the masala can seep in.
2. Heat the oil in a heavy pan over medium heat. Add the mustard seeds and, when they pop, the fennel and curry leaves.
3. Add the onions with a pinch of salt and fry for 12–15 min, stirring often, until soft and deep golden. Stir in the ginger, garlic and chillies for 2 min.
4. Lower the heat and add the chilli powder, coriander, turmeric and pepper. Stir for 1 minute, then add the tomatoes and the rest of the salt and cook for 5 min until they melt into the onions.
5. Pour in the water and simmer for 3 min to a thick masala, then add the eggs and garam masala. Cook for 3–4 min, spooning the masala over the eggs, until it clings to them.
6. Serve with appam, idiyappam or parotta.

Tips

• Don’t rush the onions: their slow caramelisation gives the roast its colour and sweetness.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Archana's Kitchen