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Get set for an egg start
Hot or mild, egg roast masala gels well with bread or
roti-parantha  NOT
very long ago, we were in Kochi and for breakfast we were served the
delectable combo of idiappam and egg roast. The steamed string
hoppers can be paired with almost anything — sweetened coconut milk,
fish curry or kadala (chick peas) curry, even beef roast. It is
almost a brunch that allows one to indulge all the senses.
The wide idiappam provides
the backdrop against which the scarlet gravy or the brown roast can be
set off. The different textures are also no less tempting. Idiappam
fresh from the steamers are spongy and bland but losses no time in
soaking in the flavours of the curry.
As you lift the fork and
spoon to taste the morsel, the drooling beings in anticipation the
meat promises a crunchy bite while the fish and the egg, though soft,
pair beautifully with this partner, who according to food lore has
come to India from China via Sri Lanka.
We became quite addicted
to the egg roast as we are used to having eggs for breakfast. Back in
Delhi, the idiappam are not within easy reach but the egg roast
is now regularly featured on the menu as it gels so well with a slice
of bread or roti-parantha. The purists will not forgive us but
we quiet enjoy it with upma.
The recipe is simplicity
itself and can be made as hot or mild as you prefer. Just remember
that the egg roast is not to be confused with egg curry. There is no
water used and nor is there any requirement of grinding a rich spice
paste. The beauty is that the onions and tomatoes contribute as much
to the dish as the eggs. We recommend this recipe strongly to our
readers.
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Egg
roast
 Ingredients
Eggs (hard boiled) four
Onions
(large-sized peeled and sliced fine) two
Tomatoes
(medium-sized washed and chopped fine) two
Garlic ginger
paste 1 tsp
Sugar 1/2 tsp
Garam masala 1/2
tsp
Cinnamo 1 inch
piece
Green cardamo
three
Cloves 3-4
Whole red chilles
(wiped clean) two
Coriander powder 1
tsp
Sambhar powder 1
tsp
Red chilli powder ¼
tsp
Turmeric powder ¼
tsp
Oil 3 tbs
Green chilli for
garnish one
Salt to taste
Method
Peel and slice the eggs
length wise. Heat oil in a frying pan and put in the bay leaf
and the other whole spices. When these begin to change colour,
add the onions, stir fry on low medium heat till they are
translucent. Now add the tomatoes, along with garlic ginger
paste, all the powdered spices, sugar and salt. Stir fry on low
medium heat till tomatoes are mushy and blended well with
onions. Now push the masala towards the side and gently
place the eggs in the middle. Pour the roast masala on
the eggs sprinkle with a few drops of water cover and simmer for
two minutes. Eat hot with whatever you prefer.
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