Kerala-Style Egg Roast With Parotta Recipe

About this recipe

Kerala-Style Egg Roast with Parotta is a quintessential South Indian breakfast dish, combining the rich flavors of a spiced tomato-onion gravy with perfectly boiled eggs. The gravy, infused with a medley of aromatic spices and a touch of coconut oil, delivers a balanced heat that complements the flaky, buttery layers of the parotta. This dish is protein-packed, hearty, and perfect for kickstarting your day with a burst of flavor. Ideal for a family meal, it blends traditional Kerala flavors with a fulfilling and nutritious profile.

Ingredients

• 6 pcs White Eggs
• - Switz Puff Dough Paratha
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 500 g Onion
• medium Chilli Green Long
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• - Coconut Oil
• 200Ml Kara Coconut Milk Classic (200ml)
• - Coriander Powder
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Salt
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Boil the eggs in a pot for 8-10 minutes until fully cooked. Cool, peel, and set aside.
2. 2. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and sauté for a few seconds.
3. 3. Add sliced onions and green chilies to the pan, and sauté until the onions turn golden brown.
4. 4. Mix in the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
5. 5. Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the oil begins to separate.
6. 6. Stir in the coconut milk and garam masala, and simmer the gravy for 5 minutes until slightly thickened.
7. 7. Gently add the boiled eggs to the gravy and coat them well. Simmer for another 2-3 minutes, adjusting salt as needed.
8. 8. Heat the parottas as per package instructions or on a tawa until warm and flaky.
9. 9. Serve the egg roast hot with parottas, garnished with additional curry leaves if desired.