Kerala style egg roast

You need –

Hard boiled eggs- 4 nos
Onion-sliced finely 2 cups
Ginger – crushed 1 teaspoon
Garlic – crushed 1 teaspoon
Tomatoes – chopped 1 cup or 2 medium tomatoes
Curry leaves-2 sprig
Water-1/2 cup ( or as required)
Coconut oil – 2 tablespoons
Salt – to taste

For dry roasting

Dry kashmiri chilies – 4 – 5 or according to taste
Coriander seeds-1 tablespoon
Turmeric powder- 1/2 tsp
Fennel seeds – ¼ teaspoons
Whole pepper – ½ teaspoon

How to –

Dry roast all the ingredients under “for dry roasting” and grind them into smooth paste.

Heat oil in a pan, ginger,garlic and saute for a few seconds. Tip in the onions , curry leaves and salt. saute till onions are caramelized, over a medium flame for about 12-15 minutes, stirring frequently

Add the tomatoes and cook till the tomatoes turn mushy. Add the ground paste and mix well. Now add water. Add eggs, turn the to low and simmer for a few minutes until spices are absorbed, for about 2-3 minutes. Turn off the heat.