Phew! What a start to the year 2015, it was! The first week of January is always special to me as it is my birthday. In my personal calendar, the holidays don’t stop at New Years. It goes on till the first or the second week of January till the time we finish celebrating my birthday. I am huge about birthdays. Love celebrating them and making it special. Whether it is my birthday or anyone else’s. I think it is the one special day that is just yours and you should be spoilt pampered.
Talking about spoilt pampered, I haven’t cooked in a week! We ate out a lot during my birthday week and we just got back from a foodie escapade in Vancouver. Now, next week is going to be all about cooking at home and the first thing that comes to my mind is this Kerala Style Egg Roast.
It is that kind of comfort food that is more than just a comfort food. It is not just a plain curd/yogurt rice or grilled cheese or peanut butter sandwich. It is that kind of food that has a kind of zest to it yet manages to be a comfort food, because, for me personally, egg is a kind of comfort food. As long as I have egg, onions, green chilies, tomatoes, bread, milk, yogurt and rice in my refrigerator and pantry, I have nothing to worry about.
This egg roast is perfumed with fennel and black pepper and has a very latent heat to it from the peppers. The sweetness of the almost caramelized onions and tomatoes balances the heat out and the coconut oil does some soothing of its own too. Try this and trust me, you will not regret it, even with the heat and all!
Here are some other egg recipes from Kerala
Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry
Kerala Style Potato Egg Curry ~ Nadan Urulakizhangu Mutta Curry
Kerala Style Egg Roast ~ Mutta Roast
- 4 Organic Eggs
- 1 tbsp Coconut Oil
- 1/2 tsp Black Mustard Seeds
- 12 Curry Leaves
- 1 Red Onion, thinly sliced
- 1/2 tsp Ginger Garlic Paste
- 3 Tomatoes, halved and sliced
- 4 Thai Green Chillies, sliced at an angle
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Fennel Seeds
- Salt, to taste
- Hard boil the eggs, peel and keep aside.
- In a heavy bottomed pan, heat the coconut oil. Add the mustard seeds and let them splutter. Throw in the curry leaves.
- Now add the onions and saute for a couple of minutes. Add the ginger garlic paste and mix well.
- Add the turmeric powder, cayenne pepper and the green chillies. Mix well and saute till the onions are light brown in color.
- Add the tomatoes and cook till they are soft.
- Meanwhile, using a mortar and pestle, crush the fennel seeds and black pepper.
- Toss this in to the pan and mix well. Add the salt as well.
- Make 1/2 inch slits on the eggs or cut them in half and add to this mixture.
- Gently mix it in, so that the spice mixture coats the eggs well.
- Top with more coconut oil, if needed and serve hot with rotis, parathas or even rice.